John Myers
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Sesame Potatoes with Baked Fennel and Carrots
The perfect sesame potatoes with baked fennel and carrots recipe with a picture and simple step-by-step instructions.
Sesame potatoes
- 5 Potatoes
- 2 tbsp Sesame
- Butter or oil, salt
vegetables
- 3 Carrots
- 1 Onion
- Salt, pepper, oregano or 1 sage leaf
- 1 Fennel bulb
- 2 tbsp Flour
- Pepper
- Beer
- Peel the potatoes and boil them in salted water.
- In the meantime, clean the carrots and slice or cut them into thin, long slices. Finely dice the onion. Clean the fennel bulb and cut into strips.
- To fry the fennel strips, mix a batter made of 2 tablespoons of flour, a pinch of salt and the beer, the batter should be quite runny.
- Carrot vegetables: sauté the onion cubes in a little butter or oil, add the carrot strips, season with salt and pepper, if you like, add a little oregano or a chopped sage leaf, add a dash of water to the carrots and cook with the lid closed until firm to the bite.
- Heat plenty of oil in a large pan, dip the fennel strips in the batter and fry them in the oil until crispy.
- Heat some fat in another pan and add the sesame seeds, lightly roast and roll the hot potatoes in it.
- Place the carrot strips on the preheated plate, place the potatoes in the middle and place the baked fennel strips around the carrots. For decoration, spread a few leaves of lamb’s lettuce … and a few daisies on the carrots.
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