Fennel with a twist

Ingredients for 3 servings:

• 1 small fennel bulb(s)
• 1 carrot(s)
• 1 tomato(s)
• 10 strawberries
• 4 basil leaves
• 1 tbsp, heaped sugar
• 100 ml cream
• 1 tbsp, heaped sour cream
• 50 ml orange juice

Instructions

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

with carrots, tomatoes, strawberries and basil

Clean the fennel bulb, trim off the green leaves, and slice the fennel bulb into fine rings using a cucumber slicer. Do the same with the carrot, but slice it lengthwise into thin strips instead of crosswise, possibly cutting it into fine julienne strips. Remove the stem from the tomato and cut it into eighths. Wash and halve the strawberries. Put the sugar in a pan and heat until it begins to smoke slightly. Deglaze with orange juice and simmer until the sugar has completely dissolved. Then add half of the cream to the stock and add the shaved fennel rings and carrot strips. Cook, adding more orange juice and cream if necessary, until the food is cooked to your liking. Now add the sour cream and stir to dissolve. Now add the chopped tomatoes and halved strawberries, heat but do not overcook. Meanwhile, chop the cut green leaves of the fennel bulb. Place the vegetables on a plate and sprinkle the chopped fennel leaves over them. Roughly tear the basil leaves and sprinkle them over the top.