Fennel vegetables with fried potatoes

Ingredients for 3 servings:

• 1 fennel bulb(s)
• 2 stalk(s) Celery
• 1 onion(s)
• 1 romaine lettuce heart(s)
• 10 small potatoes
• 1 garlic clove(s)
• 2 tbsp flour
• 1 tbsp coconut yogurt (yogurt alternative)
• 1 tsp dill
• 1 pinch of nutmeg
• 1 tsp, levelled lemon peel, organic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Vegan and easy to vary

Wash the vegetables thoroughly and drain. Finely slice the fennel, celery, and half of the onion. Slice the white part of the romaine lettuce into strips, setting aside the green part for a salad or similar. Set everything aside. Cut the potatoes into approximately 1 cm cubes. Chop the second half of the onion slightly coarser than the first, and finely chop the garlic. In a large pan, first fry the potatoes in oil alone. Do not use too much heat so they cook thoroughly. Increase the heat towards the end so the potatoes brown. In another pan, cook the vegetables in a little oil, tossing the potatoes regularly. Season the vegetables and potatoes generously with salt and pepper. Season the vegetables with nutmeg, dill, and a little grated organic lemon zest. Then add flour, coconut yogurt, and a little water to the vegetables until the desired consistency is reached. Add the coarser half of the onion and the garlic to the fried potatoes and adjust the heat. Once the vegetables are well seasoned, have the right consistency, and the potatoes have a delicious color, the dish is ready. Variations: Instead of coconut yogurt, you can use any type of (cooking) cream or similar. If you prefer a more intense fennel flavor, you can add fennel seeds.