Fennel and Potatoes in Cheese Sauce

Boil the potatoes in salted water until soft.

For the fennel in cheese sauce, clean the fennel bulbs, remove woody outer leaves and stalk, cut the bulbs into eighths. Chop fennel greens and set aside.

Season the vegetable soup with lemon juice and cook the fennel pieces in it for 10-12 minutes. Remove the pot from the heat.

For the cheese sauce, melt butter in a pot. Sweat flour in it to a light roux. Slowly pour in fennel cooking water, cream and milk, stirring constantly. Bring to a boil, then add the cheese and let it melt. Halve the washed cherry tomatoes and warm them in the cheese sauce.

Cut the chives into rolls, drain the potatoes, peel them if necessary.

Arrange the fennel and potatoes in the center of the prepared plates and pour the cheese sauce over them. Before serving, sprinkle with fennel greens and chives.

Preparation Tip:

Season the fennel and potatoes in cheese sauce also with some fresh sage.

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