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🍽️ Fennel in Creamy Wine Sauce

529 kcal · 30 min · 4 servings

Fennel in Creamy Wine Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the fennel thoroughly.
  2. 2. Cut the fennel in half.
  3. 3. Set aside some green fennel fronds for later.
  4. 4. Fill a pot with water and add some salt and lemon juice.
  5. 5. Cook the fennel in it for 10 minutes.
  6. 6. Drain the water, but reserve 100 milliliters of it for the sauce.
  7. 7. Keep the fennel warm.
  8. 8. Add cream, white wine, and the reserved fennel water to a pot.
  9. 9. Bring the mixture to a boil.
  10. 10. Let the sauce reduce slightly.
  11. 11. Boil the eggs until hard-boiled.
  12. 12. Halve the olives and remove the pits.
  13. 13. Place the boiled eggs briefly in cold water.
  14. 14. Peel the eggs.
  15. 15. Cut the eggs in half.
  16. 16. Carefully remove the yolks.
  17. 17. Press the yolks through a fine sieve directly into the warm wine-cream mixture.
  18. 18. Blend everything with an immersion blender until smooth.
  19. 19. Finely chop the reserved fennel fronds.
  20. 20. Stir the fennel fronds into the sauce.
  21. 21. Finely chop the remaining egg whites.
  22. 22. Place the fennel on a serving plate.
  23. 23. Pour the sauce over the fennel.
  24. 24. Sprinkle the chopped egg whites and olives over the top.

Nutrition per serving