Fennel-Carrot Vegetable

Ingredients

• 2 fennel bulbs
• 2 carrots
• 1 leek stalk
• 1 celery stalk
• 100 ml dry white wine
• 1 lemon (juice)
• Salt
• 200 g thick milk
• 150 g yogurt
• 1 tsp medium-hot mustard
• 1 tbsp ajvar
• a pinch ground coriander
• pepper from grinder

Instructions

1. 1.

   Wash, trim and remove the fronds of the fennel; set aside. Cut the bulbs in half and slice off the core. Slice the bulbs into narrow strips. Peel the carrots and cut them into thin slices. Slice the leek lengthwise, wash, trim and cut into about 1 cm thick rings. Wash, trim and cut the celery into pieces. Add the wine and lemon juice to about 1 l of boiling salted water. Add the fennel and carrots and simmer for 8-10 minutes. After 4-5 minutes add the leek and celery and continue cooking.

2. 2.

   Whisk together the thick milk and yogurt with mustard, ajvar and coriander. Season with salt and pepper.

3. 3.

   Drain the vegetables, let them dry slightly and drizzle with the yogurt sauce. Sprinkle with fennel fronds and grind coarse pepper over before serving.