Braised lemon fennel

Ingredients for 4 servings:

• 12 small potatoes, waxy
• 4 bulbs of fennel
• 200 ml water
• 1 lemon(s), untreated
• 2 cloves garlic
• 3 tbsp olive oil
• 1 bay leaf
• 2 tbsp black olives
• 2 tbsp capers
• 1 tbsp maple syrup
• e.g. sea salt
• n. B. Pfeffer
• some arugula

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan

Cook the potatoes for about 20 minutes until al dente, then peel. Cut off the bottom end of the fennel (1 cm wide), remove the outer leaves and the green stalks. Cut the fennel into eighths lengthwise, then cook for about 10 minutes until al dente. Halve the lemon lengthwise and cut crosswise into wedges about 2 cm thick. Lightly press the garlic. Slightly shorten the arugula stalks. Heat olive oil in a wide pan. Brown the fennel. Add the potatoes and garlic. Sauté for one minute. Deglaze with 200 ml water. Add the bay leaf and lemon wedges. Season with salt and pepper. Cook the fennel, tossing occasionally. Allow the liquid to reduce completely. Once the liquid has evaporated, brown the vegetables briefly, turning frequently. Then stir in the arugula, olives and capers. Season to taste with 1 tablespoon of maple syrup and, if desired, salt and pepper.