Carrot and fennel vegetables

Ingredients for 2 servings:

• 4 carrots
• 1 bulb(s) of fennel
• 1 nectarine(s) or peach
• 1 small onion(s)
• 250 ml vegetable stock
• 1 tsp paprika pepper, crushed
• 1 tsp sugar
• Salt
• nutmeg
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fruity with nectarine or peach

Peel the carrots and slice into thin sticks. Halve and quarter the fennel bulb, remove the stalk, and finely slice the leaves. Set some of the fennel greens aside. Peel the nectarine or peach and cut into small pieces. Peel the onion and finely dice. Heat the olive oil in a saucepan and sauté the onions until translucent. Add the carrot sticks and sugar and sauté. Then add the fennel and sauté briefly. Deglaze with vegetable stock, season, and simmer for about 5 minutes. Finally, stir in the finely chopped fruit and simmer for another 5 minutes. Sprinkle with some fennel greens and serve. This vegetable goes very well with fish and chicken with rice or potatoes.