Orange and fennel vegetables

Ingredients for 4 servings:

• 2 fennel bulbs
• 4 oranges
• ½ cup whipped cream, approx. 100 g
• 1 dash of olive oil
• salt and pepper

Instructions

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

delicious side dish to fish

Fillet the oranges and reserve the juice. Squeeze the remaining juice from the fruit after filleting and reserve. Set both aside. Separately chop the tender green parts of the fennel and set aside. Quarter the fennel bulbs, remove the stalks, and cut the quarters into thin strips. Bring the fennel strips to a boil in mildly salted water and simmer gently for a maximum of 5 minutes. Drain the water, add a generous splash of olive oil to the pot, and briefly sauté the fennel, but do not brown it. Deglaze with the orange juice and reduce slightly, stirring occasionally. Pour in the cream, bring to a boil briefly, and season with salt and pepper to taste—it shouldn’t be overly spicy. Finally, stir in the orange segments and fennel greens, but do not cook. To soften the fennel flavor a little, you can use just one bulb of fennel and add some finely shredded white cabbage. The preparation remains the same. The vegetables are a perfect accompaniment to pan-fried scallops or steamed/fried fish, and are best served with buttered rice, preferably with some fresh peas.