Steamed fennel – orange vegetables with sauce

Ingredients for 2 servings:

• 1 bulb(s) of fennel
• 3 oranges
• 1 jar orange juice
• 1 jar white wine
• 2 glasses of water
• salt and pepper
• butter
• potato flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and easy, goes perfectly with fish

You will need a steamer or a large pot with a steamer basket or colander. Clean the fennel, cut it into equal-sized pieces, and place it in the colander. Throw the removed stems into the pot. Fillet the oranges, making sure to remove the white parts. Add the fillets to the fennel pieces and mix. Squeeze the remaining orange juice into the pot. Add the juice, wine, and water to the pot and hang the colander on top. Seal everything, possibly wrapping a towel around the lid. Steam over medium heat until tender (about 15 minutes). Remove the colander and keep the contents warm. Remove the fennel pieces from the steaming liquid and thicken the liquid with butter and potato flour. Add wine and juice to taste. Season the sauce and vegetables with salt and pepper. We like to serve this with pan-fried scallops. In this case, it is recommended to thicken the sauce in a frying pan to absorb the roasted aromas of the scallops.