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Preparation : 10 min | Resting : - |
Cooking : - | Equipment : |
Difficulty : | Rating : 0 rates |
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3/4 | bulbs fennel |
1 | lemon |
1 | and 1/2 tbsp hazelnuts oil |
salt and pepper |
5 | oz fresh goat's cheese |
1 | oz hazelnuts |
chives, mint, chervil |
1 | Chop the hazelnuts (6-7 pulses) in the Mini Bowl and set aside. |
2 | Wash the fennel, cut into small chunks, put in the Mini Bowl and pulse a few times. |
3 | Add the lemon juice, goat's cheese, oil, herbs, salt and pepper, and pulse 5-6 times. Scatter with the chopped hazelnuts. |