Sesame Potatoes with Baked Fennel and Carrots

Peel the potatoes and boil them in salted water.

In the meantime, clean the carrots and slice or cut them into thin, long slices. Finely dice the onion. Clean the fennel bulb and cut into strips.

To fry the fennel strips, mix a batter made of 2 tablespoons of flour, a pinch of salt and the beer, the batter should be quite runny.

Carrot vegetables: sauté the onion cubes in a little butter or oil, add the carrot strips, season with salt and pepper, if you like, add a little oregano or a chopped sage leaf, add a dash of water to the carrots and cook with the lid closed until firm to the bite.

Heat plenty of oil in a large pan, dip the fennel strips in the batter and fry them in the oil until crispy.

Heat some fat in another pan and add the sesame seeds, lightly roast and roll the hot potatoes in it.

Place the carrot strips on the preheated plate, place the potatoes in the middle and place the baked fennel strips around the carrots. For decoration, spread a few leaves of lamb's lettuce ... and a few daisies on the carrots.