Clean, rinse and halve the fennel. Discard inner leaves, chop finely. Blanch fennel wrappers in boiling hot salted water (1) for 5 minutes, remove, set cooking water aside.
Peel garlic clove, press through a press. Peel carrot, grate finely. Mix both with chopped fennel and sour whipped cream, season. Fill the fennel casings with the mixture, place in a gratin dish, sprinkle with cheese, pour on the cooking water.
Bake in the heated stove for 15 min.
sprinkle the finished dish.
Cholesterol : 35 min
E-kitchen stove: degree: 4
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