This Fabulous Fennel Cream is made of very few ingredients. It is very easy to do. You’ll need to be home for an hour, and you’ll need a good blender as well.
I wouldn’t keep the fennel cream in the fridge for more than three days, but in that period you can use the fennel cream as a side dish, or as a dip for your snacks or as a part of your lunch respectively your breakfast.
All in all, it’s mainly roasted fennel and a bit of grated hard cheese and a little sour cream. Enjoy this fennel cream! It’s perfect for fish dishes by the way.
How to do the Fennel Cream
2 bulbs fennel, sliced
1 small onion, sliced/chopped
2 tbsp grated hard cheese, parmesan, pecorino, manchego or the Blyth (canadian hard cheese, as shown)
1 tbsp sour cream
1-2 tbsp cold water
salt and freshly ground pepper
Slice and chop the veggies.
Place the fennel and onion on a baking pan.
Cover the veggies with a layer of tin foil. Roast the veggies for 40 min in the oven.
After 40 min, put the smooth veggies ind a bowl. Add grated cheese and sour cream, cold water and salt and pepper. Use a stick blender and make it smooth and creamy. Add a little olive oil, if you find it too dry.
This fennel cream is smooth, sweet, and rich in taste! Add olive oil when serving the cream if you need more of the healthy fat! I can recommend eating it as dip with raw veggies, or with hot or cold fish dishes such as Chunky Fried Fish and Ginger-Lime Marinated Fresh Salmon.
For more inspiration, use it also as side dish to these veggie dishes, Bell Peppers Anchovies, Fried Aubergine In Thick Slices and Cabbalicious Cabbage & Ginger Dish. I think as side to your eggs in morning as well would be a treat! Enjoy!