Fennel with Potatoes
A simple yet flavorful dish featuring fresh fennel and potatoes, inspired by Sprout Vegetables recipes from Spoonsparrow.
Ingredients
- 750 g potatoes
- 750 g fennel
- 3 EL vegetable broth (from the jar)
- juice of 1 lemon
- 100 g butter
- 1 egg yolk
- salt (pepper)
- 1 tsp cumin
Instructions
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1.
Wash potatoes and cover with lightly salted water. Cook for 25 minutes.
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2.
Trim fennel leaves, halve bulbs, wash, remove stalks, slice one half into thin strips, quarter the rest. Heat lemon juice and broth in a pot, add chopped fennel, place fennel quarters on top, season with salt and pepper, bring to a boil, then simmer covered over low heat for 10 minutes. Remove fennel quarters and arrange on plates; puree the remaining fennel and whisk in egg yolk and butter into the fennel sauce. Season with salt, pepper, and cumin.
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3.
Drain potatoes and spread on plates, pour sauce over them. Wash fennel leaves, finely chop, and sprinkle on top.
