Kasseler-Fenchel-Pfanne

Ingredients

• 500 g sliced Kasselerrücken
• 2 bulbs fennel
• 2 carrots
• 40 g Butter
• 200 ml cider
• Salt
• lemon pepper
• 1 bunch parsley

Instructions

1. 1.

   Wash and pat dry the Kasseler. Clean the fennel and cut into strips. Rinse and pat dry. Cut the Kasseler into strips as well. Peel the carrots and slice them.

2. 2.

   Heat butter in a pan. Brown the Kasseler by turning it over. Add fennel and carrots and let them simmer briefly. Pour in cider. Cover and cook for 6-8 minutes. Season with salt and pepper.

3. 3.

   Rinse the parsley, shake dry, and chop the leaves. Sprinkle parsley over the Kasseler-fennel pan and serve.