Fennel – chicory – vegetable pan

Ingredients for 3 servings:

• 1 bulb(s) fennel, large with green
• 1 large chicory
• 1 small carrot(s)
• 1 large onion(s)
• 1 m.-sized potato(s)
• 1 shot of rapeseed oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The noble vegetable goes well with fish and white meat

Wash and trim the fennel bulb, if necessary. Then quarter it lengthwise, as well as the chicory. Trim the carrot and onion, then roughly chop and/or strip all the vegetables. Heat the oil in a pan, add the finely chopped vegetables, and season with salt and pepper. Briefly fry the potatoes and vegetables, then cover and simmer for about 20 minutes. If desired, sprinkle a few breadcrumbs over the top and brown them uncovered. Garnish and decorate the dish with the fennel greens when serving. This is a complete lunchtime dish. You can also serve it with a side dish, such as fish or white meat.