Fennel with cream

A quick and delicious way of enjoying this unique, tasty vegetable. Vitamin C is sensitive to oxygen, light and heat. Eat as soon as possible.

Ingredients (serves 4):

  • 4 bulbs fennel
  • 100 g low-fat crème fraîche
  • salt, pepper,
  • 5 to 10 sprigs parsley.


  • Clean the fennel, removing the toughest leaves.
  • Wash carefully, chop roughly and cook for 10 minutes in boiling salted water.
  • Cook until just slightly crunchy. Drawn and leave to cool.
  • Mix the crème fraîche, a little pepper, 1/2 tsp paprika and the chopped parsley.
  • Place in the refrigerator until ready to serve.

This recipe can also be made with frozen fennel or a tin of fennel hearts. Replace the crème fraîche with natural yogurt for a more acidic flavour. A refreshing change – guaranteed.

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