DOCUMENT

26 Fennel with walnut vinaigrette Serves 4 | Preparation time 40 (30) minutes Ingredients For the fennel: 4 fennels (250 g each) | bulb only 150 ml dry white wine 50 ml vermouth, dry 100 ml vegetable stock 1 bay leaf 5 peppercorns For the vinaigrette: 50 g walnuts 1 medium egg A pinch of salt 1 ½ tbsp. olive oil 1 tbsp. nut oil ½ tbsp. balsamic vinegar, white 1 tsp. mustard 1 tbsp. parsley | chopped 1 tbsp. fennel fronds | chopped Accessories: Solid cooking container Preparation Quarter the fennel bulbs and cut out all of the core. Place in a solid cooking container. Mix together the white wine, vermouth and vegetable stock and add to the fennel. Add the bay leaf and peppercorns and cook. Toast the walnuts in a pan and chop coarsely. Hard boil the egg and chop. Mix together the remaining ingredients to make a vinaigrette and pour over the fennel. Scatter the walnuts and egg on top and serve warm. Settings Temperature: 100 (120) °C Duration: 12–15 (6–8) minutes