For 4 people
For 4 people
Cut the fennels into cubes.
Prepare the juice with a lemon 1/2
Heat a drizzle of olive oil, put the fennel, salt and pepper.
Add a glass of water, cover and cook for 15 minutes. Stir occasionally.
In a bowl, put a teaspoon of curry paste and the crème fraîche then mix everything.
Add the lemon juice to the fennels and stir.
Add the curry and fennel cream preparation.
Serve.
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