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Serves 4
INGREDIENTS:
3 tbsp. butter
1 tbsp. flour
1 cup cream
4 tbsp. fresh parsley, finely chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. nutmeg, freshly grated
1 large fennel, halved and thinly sliced
METHOD:
Steam fennel for 20 minutes until tender. Meanwhile, melt butter in a pan. Mix flour into butter forming a thick paste. Slowly mix in cream to form a thick paste, a thin paste and then a runny sauce.
Add parsley, salt, black pepper and nutmeg. Heat gradually, stirring continuously until thickened.
Arrange fennel on a serving plate. Pour nutmeg cream over the top. Serve hot as a side dish to pork or ham.
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