Fried Fennel and Beetroot

Preface

1. This side dish is especially suitable for grilled seafood and fatty fish. Packed in a PITA = flatbread with a spicy meat skewer and a green and crunchy salad, it becomes a full-fledged main meal. In the first few months of the year, especially in this dreary weather, I find this supplement suggests a bit of summer feeling.

preparation

1. First we rub our hands with lemon juice because this prevents them from turning red. If you like, you can of course also use gloves. Now we start to clean the beetroot, wash it off and then cut it into small even cubes. A kettle is filled with water to cover the ground and the beetroot is added here. Add pepper, salt and star anise. Now cook the vegetables on the highest heat for about 10 minutes.
2. The tips and roots of the fennel bulbs are now removed next. Clean, wash and halve the tubers. Then cut the fennel pieces into beautiful even slices.
3. In a large pan, add the fennel slices with a little olive oil. Pepper, salt, chilli flakes and then fry the vegetables over a high temperature for about 5 minutes. It should end up being firm to the bite just like the beetroot.
4. Now look again for the beetroot. The water should be pretty red now 🙂 and the vegetables almost cooked. Now they give 5 tablespoons. Add the turnip tops and the lemon juice and stir it into the vegetable stock. Reduce the brew on the highest heat.
5. Now peel the garlic, then chop it finely and add it together with rosemary and the grated lemon zest in the last minutes of the cooking time. Mix well. If necessary, season again with sea salt and freshly ground pepper.
6. Now on a deep plate, first a portion of fennel then the beetroot on top. Add plenty of sauce and some mint and fennel for decoration.

Bon appetit and culinary greetings your Biggi ♥