Fennel Vegetable

Ingredients

• 1 Shallot
• 4 bulbs young fennel
• Salt
• 2 tbsp olive oil
• 1 lemon
• 100 ml Vegetable broth
• 0.5 tsp paprika powder
• 0.5 lime
• 8 sprigs thyme
• 0.5 bunch Parsley

Instructions

1. 1.

   Peel the shallot and cut it into rings. Wash, trim, and if necessary remove the hard core of the fennel, leaving a bit to keep the leaves intact. Slice or cut the fennel into about 5 mm thick rounds or wedges.

2. 2.

   Season with salt and sauté with the shallot in hot oil in a large pan for 2–3 minutes. Squeeze lemon juice and add it together with the broth to deglaze. Let reduce for 1–2 minutes, then cover and simmer gently over low heat for about 5 minutes until tender.