Fennel is a very aromatic vegetable carrot side dish that tastes like fish, poultry or meat alike. Pluck the fennel and set aside for seasoning. Fennel lengthwise into eighths. Peel carrots and slice diagonally into large pieces, as shown in the picture above, which should have about the size of the fennel pieces.
Thus, the vegetables at the same time will do. Omit butter in a saucepan, saute the fennel and carrots is seasoned with white pepper and salt. Pour in vegetable broth, put on a lid and cook for a short time. The temperature switch back to medium and cook the fennel no carrots in about 15 minutes too soft. It is best to check with the tip of a paring knife to Garungsgrad.
Once the knife easily slides up in the middle of the carrots, the vegetables are cooked. Fill Dutch sauce in a small saucepan and cook, stirring occasionally, but do not cook, so that the yolk is not included increased. The fennel carrots in a bowl, sprinkle with a little fennel greens and Dutch sauce spread over it.
¤ 150 g Fennel
¤ 250 g Carrots
¤ 10 g Butter
¤ White pepper
¤ 1 / 8 L Vegetable stock
¤ 1 / 8 L Dutch Sauce
2 servings – 276 calories per serving, 15 mins Prep – 20 mins Total