Fennel vegetables

Ingredients for 4 servings:

• 2 bulbs of fennel
• 4 tbsp powdered sugar
• 250 ml orange juice, freshly squeezed if possible and not concentrate!
• 30 g ginger, very finely diced
• butter flakes
• Salt
• possibly orange(s), (orange fillets)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with a fruity orange note

Wash the fennel bulbs and remove the green stems. Quarter the bulb and remove the core in a wedge shape. Then cut into thin strips across the grain. Caramelize the powdered sugar in a large saucepan over medium heat. Deglaze with orange juice, add the fennel and finely chopped ginger. Simmer uncovered until the juice has evaporated. If the fennel is already cooked before the orange juice has reduced, remove the fennel and set aside until reduced. Before serving, combine the ingredients and season with salt. Add a few knobs of butter. If you like, you can finish by gently warming some orange segments in a pan with butter and adding them to the fennel mixture.