Fennel with Pesto and Pernod Cream
Serves 2
Easy
I bulb fennel (about 235g)
150g Double Cream
Pesto to taste
Pernod to taste
Peel outer leaves of fennel bulb and thinly slice. Boil for about five minutes or until tender.
Whilst fennel is boiling add double cream to a small saucepan and mix in pesto and Pernod. Bring to boil and cook until it thickens slightly. Add cooked fennel. Serve immediately.
Carbohydrates about 2.9g per 100g based on 1 bulb weighing about 235g