Indulge in a culinary delight with Stuffed Broccoli cooked on a bed of fennel, a delectable dish that effortlessly marries simplicity with healthfulness. This savory creation offers a symphony of flavors and textures, making it a perfect addition to any dining table. Whether you’re seeking a nutritious weeknight meal or planning a special gathering, this versatile dish caters to all occasions, promising a satisfying experience for every palate.
Recommended from age 1+
10 minutes preparation time, 40 minutes cooking time
Ingredients:
- 2 medium-sized fennel
- 1 medium-sized broccoli
- 2 tablespoons of olive oil
- 50g of butter
- 4 cloves of garlic
- 2 tablespoon of flour
- 5 dl of milk
- 4 tablespoon of Pecorino cheese
- 1 tablespoon of honey (optional)
- 6 tablespoon of breadcrumbs
- 4 tablespoon of Mozzarela or Emmental
- 1 dl of sour cream
- 1 teaspoon of salt
- 1/2 teaspoon of nutmeg
- 1/3 teaspoon of black pepper
- parsley leaves (optional)
Instructions:
First steps (preparing the vegetables):
Clean 2 fennels from it’s leaves and the harder stalks. Cut them in half if they’re too big.
Boil them at medium heat for 20 minutes in water, in which you add a teaspoon of salt.
Meanwhile, clean and cut the broccoli in bigger pieces. Steam the broccoli up to 15 minutes (or boil it up to 10 minutes at low heat). I feel lucky with my baby food maker, because it helps me a lot in steaming or blending many vegetables.
Strain the fennels and the broccoli.
Cut the fennels in half and chop the stalks in smaller pieces.
Next steps (preparing the creamy sauce):
Boil 5 dl of milk. Grease the frying pan with the butter then stir and brown 2 spoons of flour until gets a golden color.
Lower the heat, add the crushed or chopped garlic, also a 1/2 teaspoon of nutmeg and the black pepper (optional), then stir & brown for 1 more minutes.
Add the hot milk to it. Stir until it starts to boil, then add 4 tablespoon of Pecorino cheese and stir until it melts. Let it cool for a while if you want to add a tablespoon of honey.
Last steps (put them together):
Grease a non-stick tray (better to use a yena with a lid) with 2 tablespoon of olive oil and spread 2 spoons of breadcrumbs on it.
Place the fennels and the chopped stalks in the tray.
Introducing multiple fennel bulbs into a dish featuring broccoli offers a delightful fusion of flavors and nutritional benefits. Fennel’s distinct licorice-like taste complements the earthy essence of broccoli, creating a harmonious blend that tantalizes the taste buds.
Moreover, fennel boasts a plethora of health benefits, including digestive aid properties and a rich array of vitamins and minerals. By incorporating ample fennel into the recipe, you not only enhance its taste profile but also infuse it with an extra dose of goodness, making each bite a wholesome and flavorful experience.
Fennel has a lot of benefits for your health, you can read about them on Healthline.
Pour half of your sauce on them, then spread another 2 spoons of breadcrumbs on top then place the broccoli pieces.
Pour the second half of the sauce on them, spread 2 spoons of breadcrumbs on top, then add the Emmental and the sour cream.
Use a lid for your tray, and put it in the preheated (180C) oven. Cook in the oven for 20 minutes with the lid on. Then take down the lid and let it another 5 to 10 minutes.
Serve the stuffed broccoli with chopped parsley leaves or fennel leaves. I used a bit of both.
Klar Appétit!
Attention! When preparing this meal, avoid ingredients that may cause allergies or contain excessive fat, salt, or sugar, especially if you intend to feed young children.
How does it taste? We’d love to hear your thoughts! Leave your comments or questions below. Your feedback helps us improve and tailor our recipes to your preferences. Let us know how this dish turned out for you and if you made any adjustments. Your culinary adventures inspire us to create more delicious recipes. Check these out: Fennel Fantasy: Nourishing Creamy Stew for Digestive Health, Flavorful Turkey Fennel Fusion: Klara’s Signature Dish.
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