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382 Side dishes
>> Tip:
Fennel is the classic Italian vegeta-
ble. In Italy it is mostly eaten raw
as a dessert, but it tastes better
when cooked. In the steam oven
all the vitamins are retained. It
needs to be strongly spiced to
avoid blandness.
Settings: Step 3
Function: Steam cooking
Temperature: 100°C
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Mixed vegetables in a cream
sauce
1
Wash and quarter the fennel
and cut out the root base in
a wedge. Keep aside the leaves
for garnish.
2
Cut the carrots into 0.5 cm
thick slices. Cut the leek into
1 cm thick rings and the celery
into 0.5 cm thick pieces. Place
the vegetables in a perforated
cooking container and lay the
fennel on top.
3
Mix together the lemon
juice, salt and sugar and
pour over the fennel. Place
the container in the oven
with a solid cooking container
underneath to catch the liquor
and then cook (see below for
settings).
4
Dice the onions, sweat in
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etable stock. Season with salt,
pepper and vegetable stock
granules. Stir in the double
cream and garnish with torn
fennel leaves.
Serves 4
Ingredients
2 fennel bulbs
Fennel leaves
2 carrots
1 small leek
2 sticks celery
1 tsp lemon juice
Salt
Sugar
2 onions
20 g butter
150 ml vegetable stock
Salt
Pepper
1 tsp instant vegetable stock
(granules)
150 ml double cream
