Fennel – leek – pepper – sauce

Ingredients for 2 servings:

• ½ bulb(s) of fennel
• ½ stalk(s) leek
• ½ bell pepper(s), green
• ½ bell pepper(s), yellow
• ½ bell pepper(s), orange
• 1 parsley root(s)
• ½ chili pepper(s)
• 200 g sweet cream
• 2 tbsp butter
• 1 tsp, leveled curry
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tastes like more!

Halve the leek lengthwise, trim, wash thoroughly, and cut into thin strips. Cut the fennel into thin strips. Cut the bell pepper halves lengthwise again and cut into strips. Peel and dice the parsley root. Finely dice the chili pepper. Heat butter in a pan, add the vegetables, sauté, and season with salt. Deglaze with cream, cover, and simmer for about 3-4 minutes. Then remove the lid and continue simmering until the sauce has thickened (but don’t let the vegetables become mushy!). Finally, season again with salt and stir in the curry spice (I prefer Jaipur Curry). Wonderful as a spaghetti sauce.