Fennel with Herb Cream Sauce

Name: Fennel with Herb Cream Sauce
Yield: 4
Ingredients: 4 fennel hearts; 2 liters of water; 2 cloves of garlic; 3 sprigs of rosemary; 1/2 cup white wine; 2 tablespoons salt; 1/2 teaspoon black pepper; For the herb cream sauce; 200g cream cheese; 1/2 cup heavy cream; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 1 tablespoon finely chopped scallion; to taste; 4 tablespoons grated Parmesan cheese

1
4 fennel hearts
2
2 liters of water
3
2 cloves of garlic
4
3 sprigs of rosemary
5
1/2 cup white wine
6
2 tablespoons salt
7
1/2 teaspoon black pepper
8
9
For the herb cream sauce
10
200g cream cheese
11
1/2 cup heavy cream
12
2 tablespoons chopped fresh parsley
13
2 tablespoons chopped fresh basil
14
1 tablespoon finely chopped scallion
15
to taste
16
4 tablespoons grated Parmesan cheese

Ingredients

1
4 fennel hearts
2
2 liters of water
3
2 cloves of garlic
4
3 sprigs of rosemary
5
1/2 cup white wine
6
2 tablespoons salt
7
1/2 teaspoon black pepper
8
9
For the herb cream sauce
10
200g cream cheese
11
1/2 cup heavy cream
12
2 tablespoons chopped fresh parsley
13
2 tablespoons chopped fresh basil
14
1 tablespoon finely chopped scallion
15
to taste
16
4 tablespoons grated Parmesan cheese

Directions

1
Step 1
2
Using a knife and scissors, remove all leaves and spines from the fennel hearts, leaving only the bulb
3
Next, place the water, salt, black pepper, white wine, garlic, and rosemary in a large saucepan
4
Simmer the fennel hearts until they are tender
5
Step 2
6
Mix the cream cheese with the heavy cream to form a smooth paste
7
Add the chopped parsley, basil, scallion, salt, and black pepper
8
Mix well
9
Spread this sauce over the cooked fennel hearts
10
Place in a baking dish, sprinkle with Parmesan cheese, and broil in the oven at medium/high heat for 10 minutes.