Fennel – paprika – sauce with dried tomatoes

Ingredients for 3 servings:

• 2 bulbs of fennel
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 1 onion(s)
• 2 garlic cloves
• 1 jar tomatoes, dried, pickled in oil
• 100 ml cream
• 100 ml milk
• 400 ml vegetable stock
• some tomato paste
• some oil
• Pinch(s) of sugar
• salt and pepper
• some rosemary
• Thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the fennel, remove the stalk, and cut into thin strips, reserving the green parts. Finely chop the onion and the bell pepper into slightly thicker strips. Finely chop the garlic. Chop the tomatoes. Heat the oil in a large pan. Add the onion and sauté until translucent. Add the remaining vegetables (without the tomatoes) and the garlic and sauté for a good 5 minutes, stirring occasionally. Add the sun-dried tomatoes and tomato paste, stir well, and deglaze with the cream, milk, and vegetable stock. Season to taste with salt, pepper, rosemary, thyme, and a pinch of sugar. Simmer until the vegetables are soft. Add more vegetable stock if desired. Sprinkle the fennel greens over the finished sauce. Serve with tagliatelle or spaghetti and freshly grated Parmesan cheese.