Clean fennels by removing the tough leaves. Wash and cut in coarse pieces. Cook them in salted boiling water for approx. 10 minutes just so that they remain crunchy.
Drain and cool down.
Mix together the cream, pepper, 1 tsp of paprika and the parsley.
Refrigerate until serving time. As an alternative, you can add 1 cup of raisins.
Yields : 4 portions.
Privacy policy
By agreeing to share certain navigation information with us, you are helping us to improve and offer you an optimal browsing experience. Thank you for your support! Privacy policy
Activate the categories you want to share, thanks for your help! Privacy policy