Fennel with carrot sauce

Ingredients for 1 servings:

• 200 g carrot(s), peeled
• 80 g onion(s)
• 2 tsp olive oil
• 1 tbsp tomato paste
• 125 ml vegetable stock
• 250 g fennel, cleaned
• salt and pepper
• Sugar

Instructions

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

gluten-free, egg-free, dairy-free, vegan

Wash and dice the carrots. Finely dice the onion. Heat 1 teaspoon of oil. Sauté the onion and carrots. Stir in the tomato paste. Deglaze with stock and simmer, covered, for about 10 minutes. Remove 1 tablespoon of diced carrots and puree the remaining carrots in the stock. Return the diced carrots. Season with salt and pepper and a pinch of sugar. Wash the fennel, slice it, and fry it in 1 teaspoon of hot oil for 3-4 minutes on each side (covered). Season with salt and pepper. Serve the fennel with the carrot sauce.