Antipasti with carrots and fennel

Ingredients for 4 servings:

• 300 g carrot(s)
• 1 bulb(s) fennel, small
• 2 cloves garlic
• some lemon peel, untreated, approx. 5-6 cm)
• 125 ml wine, white, dry
• 5 tbsp extra virgin olive oil
• 3 tbsp vinegar, grape balsamic vinegar, alternatively white balsamic vinegar
• 1 tsp, leveled salt
• 1 tsp sugar
• 2 tsp peppercorns, black
• 3 grains of allspice
• 12 leaves basil, fresh
• Mint, alternatively

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and peel the carrots, and slice diagonally into approximately 5 mm thick slices. Trim, wash, and thinly slice the fennel bulb. Place the carrots and fennel in a saucepan, peel and halve the garlic cloves, and add them along with the lemon zest. Whisk together the white wine, 3 tablespoons of olive oil, grape balsamic vinegar, 250 ml water, salt, sugar, peppercorns, and allspice, pour over the vegetables, and bring to a boil. Cover and simmer the vegetables over low heat for 10-15 minutes until al dente. Transfer the vegetables to a bowl, let cool, and refrigerate for 2-3 hours. Before serving, drizzle with 2 tablespoons of olive oil and sprinkle with coarsely torn basil or mint leaves. TIP: This appetizer is especially delicious sprinkled with toasted pine nuts. Serve with fresh ciabatta bread and a mild, firm feta cheese.