Potato, apple, and horseradish salad

Ingredients for 8 servings:

• 1 kg jacket potatoes
• 1 m.-large fennel
• 1 shallot(s)
• e.g. parsley
• 2 m.-sized apple
• 2 tbsp margarine or vegetable cream
• 200 g crème fraîche with herbs
• 2 tsp horseradish, (cream)
• some lemon juice
• 5 tbsp vinegar
• 250 ml vegetable broth or chicken broth
• salt and pepper
• 4 tsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Peel and slice the potatoes. Trim and finely dice the fennel. Peel and finely dice the shallot. Wash, pat dry, and chop the parsley. Peel, quarter, core, and roughly dice the apples, and drizzle with lemon juice. Heat the margarine or vegetable cream in a pan, briefly sauté the shallot, then add the fennel and 2-3 tablespoons of water. If possible, cover the pan and sauté the vegetables until tender. Finally, briefly toss the apples until lightly cooked. This makes them more digestible, even for those allergic to raw apples. Whisk together the crème fraîche with herbs, vinegar, vegetable or chicken broth, creamed horseradish, salt, sugar, and pepper to make a dressing. Season to taste. Place the potatoes and fennel and apple mixture in a large bowl, sprinkle with chopped parsley, pour over the dressing, and mix well. Let stand for 1/2 to 1 hour, stirring occasionally. Season to taste before serving. Serve with roasted chicken thighs, fish sticks, or sausages.