Creamy Vegetable Casserole

Ingredients

• 2 Yellow Onions
• 700 g Fennel
• Butter
• 1 Can Whole Tomato
• 2 tbsp Vegetable Stock
• tsp Salt
• 1 Pinch Black Pepper
• 200 ml Whipped Cream
• Lemon's Zest
• 1 Pot Fresh Parsley

Method

Step 1

Peel the onions. Slice the onions and fennel in large chunks.

Step 2

Fry them in butter in a pan. Add tomatoes, stock, salt and pepper.

Step 3

Allow to boil on a low heat for 10 minutes. Add the cream and lemon peel.

Step 4

Allow to boil for 5-10 minutes. Chop the parsley and sprinkle it over.