Sautéed fennel with feta cheese

Ingredients for 4 servings:

• 3 bulbs of fennel
• 2 small garlic cloves
• 200 g feta cheese (brine cheese)
• some oil
• 4 tbsp sugar
• some sea salt, coarse
• some pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Candied fennel with brine cheese

Wash the fennel and set aside some of the fennel greens. Quarter the fennel, remove the stalk, and then cut into (quarter) slices. Heat a large pan with the oil until very hot, sprinkle in the sugar, and when it begins to melt, add the finely chopped fennel. Sauté, stirring occasionally. Meanwhile, finely chop the garlic and add it to the pan. Season with sea salt and freshly ground black pepper. Now dice the cheese (cow’s, sheep’s, or goat’s milk, depending on your preference). Cook the fennel in the pan for about 10 minutes, turn off the heat, add the feta cubes to the fennel, and stir. Scatter over the finely chopped fennel greens and serve. Serve with basmati rice with carrots or flatbread.