- 1 fennel bulb
- 4 cloves of garlic
- 1 onion
- 3 tbsp olive oil
- 250 ml milk
- 250 ml vegetable stock
- Pinch of salt and pepper
- Cut the fennel bulb into eight equal parts.
- Dice the garlic.
- With 1 onion divided into 4, put it all on a tray.
- Add olive oil, salt, and black pepper and bake for 30 minutes at 170 degrees.
- Take all the ingredients in a saucepan, add 250 ml of vegetable stock and 250 ml of milk and cook for 7-8 minutes.