Stuffed fennel

Name: Stuffed fennel
Yield: 4 portion(s)
Ingredients: Pepper; Salt; 1 clove Crushed garlic; 1 Grated onion; 2 dl Danish water; 2 tsp Coarse salt per litre of water; 2 tbsp Wheat flour; 2 Store fennel; 2 tbsp Tomato puree; 400 g Minced pork; 6-8 slices Bacon

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Stuffed fennel

		Pepper
		Salt
1	clove	Crushed garlic
1		Grated onion
2	dl	Danish water
2	tsp	Coarse salt per litre of water
2	tbsp	Wheat flour
2		Store fennel
2	tbsp	Tomato puree
400	g	Minced pork
6-8	slices	Bacon

Instructions for Stuffed fennel

To prepare the Stuffed fennel recipe, please follow these instructions:

Cut the rodskiven and top of fennel tubers. Save top. Share the tubers in half. Boil them in salted water 10-15 min. Take them up with a slotted spoon. Remove the middle of each half. Chop the vegetables the flesh finely. Stir all ingredients except bacon along to the forcemeat. Mix the minced fennel in the half, forcemeat Advantage. hollow fennel bulbs and put them in a baking dish. Got bacon slices over. Set the dish in the oven at 200 degrees for approximately 30 min. serve with melted butter, small boiled potatoes or rice and tomato salad.

Stuffed fennel

Ingredients for Stuffed fennel

Instructions for Stuffed fennel

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