Fennel and cucumber vegetables

Ingredients for 3 servings:

• 2 large fennel bulbs
• 1 cucumber(s)
• 1 m.-sized onion(s)
• 1 cup of cream, approx. 200 ml
• 1 bunch of dill
• 1 tsp vegetable stock powder
• 6 cl anise schnapps, e.g. B. Ouzo, Pernod, Ricard, Pastis
• 1 tbsp lime juice
• 100 ml water, hot
• 2 tbsp olive oil for frying
• Salt and pepper, black or colored
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

vegetarian, quick, delicious

First, halve the fennel, remove the stalk, and finely slice the bulbs using a cucumber slicer. Dice the onion. Marinate the fennel with diced onion, lime juice, a little salt, freshly ground mixed or black pepper, and anise schnapps, covered, for at least 30 minutes. Peel, halve, and deseed the cucumber, and also finely slice it using a cucumber slicer. Set the cucumber slices aside. Heat the oil and sauté the fennel and onion mixture over high heat for about 10 minutes, stirring frequently. Now add the cucumbers. Leave the heat on high for another 3 minutes. Add the dissolved vegetable stock powder and simmer uncovered over medium heat for 10 minutes. Add the cream and finely chopped dill. Let everything steep for another 5 minutes, then season with salt and pepper to taste. If you like, add a pinch of nutmeg. Sprinkle the dish with finely chopped fennel or dill before serving. It pairs perfectly with any pan-fried dish served with boiled potatoes.