Strawberry and fennel vegetables with basil

Ingredients for 2 servings:

• 1 fennel bulb(s)
• 500 g strawberries
• e.g. basil
• some salt and pepper
• e.g. cayenne pepper
• e.g. thyme, rosemary or oregano
• e.g. curry powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

The fennel is cleaned, cut into small pieces (approximately 0.5 – 1.0 cm), and sautéed for 10 minutes (or briefly sautéed beforehand). The strawberries are cleaned, leafed, and cut into the smallest possible pieces (or pureed). The pieces (or puree) are added to the fennel and heated until the strawberries have slightly softened (with prolonged heating, the strawberries will gradually lose their color; e.g., research color preservation). The basil is washed, finely chopped, added to the fennel and strawberry puree, and heated together with salt, pepper, and other spices (I used cayenne pepper, thyme/rosemary/oregano, and curry) until the herbs and spices have imparted their flavors to the puree. Serve with roast beef (well-roasted or medium, the color matches) and croquettes or princess potatoes.