Fennel & apple spaghetti with crumble

Fennel & apple spaghetti with crumble

Total: 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / people: 539 kcal
, Fat: 14 g
, Carbohydrate: 77 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ tbsp butter
500 g fennel, fennel greens set aside, fennel quartered and cut crosswise into strips approx. 3 cm thick
1 apple, diced
¾ tsp salt
a little pepper
1 ½ dl apple juice
350 g spaghetti
salted water, boiling
200 g plain cottage cheese
1 organic lemon, use grated zest (set aside), 2 tbsp of juice

Crumble topping

2 tbsp butter
2 tbsp breadcrumbs
1 tbsp sesame seeds
2 pinches salt
a little pepper
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How it's done

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Warm the butter, sauté the fennel and apple for approx. 2 mins., season. Add the apple juice, cover and simmer for approx. 5 mins. so that they are still a little crunchy. Cook the spaghetti in boiling salted water until al dente, drain and return to the pan. Stir in the vegetables, cottage cheese, half the reserved fennel greens and the lemon juice.

Crumble topping

Warm the butter, toast the breadcrumbs and sesame seeds, stir over a medium heat for approx. 3 mins., season with the reserved lemon zest, salt and pepper. Plate up the spaghetti, top with the crumble and garnish with the remaining fennel greens.

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