DOCUMENT

28 Fennel with vegetables Serves 4 | Preparation time 50–55 (45) minutes Ingredients 2 fennel bulbs 2 carrots | sliced ½ cm thick 1 leek, small | sliced into rings 1 cm thick 2 sticks of celery | sliced into pieces ½ cm thick 1 tsp. lemon juice ½ tsp. salt ½ tsp. sugar 2 onions | diced 2 tbsp. butter Pepper 150 g double cream Accessories: Perforated cooking container Solid cooking container Preparation Quarter the fennel bulbs and cut out the core in a wedge-shaped piece. Finely chop the fennel fronds and set aside for the garnish. Put the carrots, leek and celery in a perforated cooking container and place the fennel on top. Mix the lemon juice, salt and sugar and pour over the fennel. Place the cooking container in the oven compartment and place a solid cooking container underneath to catch the resulting broth. In a pan, sweat the onions in butter and add 150 ml vegetable stock. Season with salt and pepper. Stir in the double cream. Serve the fennel and vegetables and garnish with the fennel fronds. Settings Temperature: 100 (120) °C Duration: 10–12 (5–6) minutes