Spicy fennel and mushroom vegetables

Ingredients for 3 servings:

• 1 large fennel bulb(s)
• 175 g mushrooms, brown
• 1 bunch of spring onions
• 1 pepper, fresh
• 1 large onion(s)
• 2 garlic cloves
• 400 g tomatoes or 1 can of chopped tomatoes
• 300 ml vegetable stock
• 6 tbsp, heaped tomato paste
• 1 tbsp honey
• n. B. smoked salt
• n. B. Pepper, black
• 2 tbsp, heaped herbs, Italian, frozen
• 1 tbsp Balsamic vinegar of Modena
• possibly cornstarch if needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the fennel, trim off the ribs and the bottom end. Then quarter and cut into strips. Heat the vegetable stock and cook the fennel for about 10-15 minutes until al dente. Meanwhile, peel and finely dice the onion and garlic. Wash and dice the tomatoes. Clean and halve the mushrooms. Quarter large tomatoes and slice them. Wash the peppers and slice them into thin rings. Clean the spring onions and cut them into 2 cm long pieces. Heat the oil in a pan and sauté the onions, peppers, and spring onions. Add the mushrooms and cook for 10 minutes. Then add the fennel and vegetable stock. Add the tomatoes and stir everything together. Stir in the honey, tomato paste, and balsamic vinegar. Simmer for another 15 minutes. Add the herbs 5 minutes before the end of the cooking time and season with smoked salt and pepper. If desired, thicken with a little cornstarch mixed with cold water. Serve with rice or ciabatta.