Fennel vegetables

Ingredients for 6 servings:

• 200 g tomatoes
• 2 fennel bulbs
• 70 g shallot(s)
• 2 garlic cloves
• 4 tbsp olive oil
• 5 tbsp white wine
• 2 tbsp vermouth
• 100 ml vegetable stock
• 150 ml whipped cream
• Salt
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Blanch the tomatoes, rinse, peel, quarter, and deseed. Halve the quarters again. Clean the fennel, halve lengthwise, and cut out the stalk in a wedge shape. Trim and finely chop the fennel greens. Cut the fennel into 0.5 cm thick wedges. Peel and finely dice the shallots and garlic. Heat the olive oil in a pan, fry the fennel wedges for 1-2 minutes, and remove from the pan with a slotted spoon. Add the shallots and garlic to the pan and sweat in the frying fat. Deglaze with the white wine and vermouth. Add the vegetable stock and cream and reduce by half over medium heat. Season with salt and chili powder. Add the fennel to the reduced cream and bring to a boil briefly. Add the tomato strips and half of the fennel greens, fold in, and remove from the heat. Serve sprinkled with the remaining fennel greens. I always serve the fennel with stuffed leg of lamb with a mustard crust. You can also find the recipe here.