Fennel vegetables with orange

Ingredients for 4 servings:

• 2 m.-large fennel with fennel greens
• 4 orange(s), organic
• 100 ml white wine, dry
• 1 star anise, whole
• ½ vanilla pod(s)
• 2 slice(s) fresh ginger
• n. B. Salt
• e.g. cayenne pepper
• n. B. sugar / vanilla sugar
• e.g. butter
• n. B. Olive oil, extra virgin cold-pressed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

fine vegetable side dish to Mediterranean meat

First, wash and trim the fennel. Set the fennel greens aside and store them. Heat 3 tablespoons of butter and 1 tablespoon of olive oil over 3/4 heat. The oil will prevent the butter from burning too quickly. Add the star anise, the slitted (but not scraped) vanilla pod, and the ginger to the fat and toast briefly. Add the fennel and toast gently, stirring occasionally (about 5 minutes). Deglaze with the white wine and let the alcohol evaporate. Add the juice of three oranges and reduce the liquid slightly over half the heat. Cook the fennel until it reaches the desired firmness. In the meantime, grate or zest one orange and set it aside. Peel and fillet the orange. Set the fillets aside and finely chop half of the fennel greens. Season the fennel in the pan with salt, cayenne pepper, and sugar/vanilla sugar, if desired. Remove the vanilla pod, star anise, and ginger. Now heat the pan again, stirring frequently. Add a tablespoon of butter, the fennel greens, and the grated orange zest, and toss thoroughly. Arrange the fennel greens (preferably in a serving ring) on ​​the plate. Arrange the thin ends of the unchopped fennel greens on top of the prepared fennel and garnish with one or two orange segments. Carefully remove the serving ring.