Summary

Ingredients

• 12 small potatoes, waxy
• 4 tuber / s fennel
• 200 ml water
• 1 lemon (s), untreated
• 2 cloves garlic
• 3 tablespoon olive oil
• 1 bay leaf
• 2 tablespoon olives, black
• 2 tablespoon capers
• 1 tablespoon maple syrup
• sea salt
• pepper
• some rocket

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Instructions

1. Cook the potatoes al dente for about 20 minutes, then peel them.
2. Remove the lower end 1 cm wide from the fennel, remove the outer leaves and the green stalks. Cut the fennel lengthways into eighths, then cook until firm to the bite for about 10 minutes.
3. Halve the lemon lengthways and cut across into approx. 2 cm thick wedges. Lightly press the garlic. Shorten the rocket stalks a little.
4. Heat the olive oil in a wide pan. Fry the fennel in it. Add the potatoes and garlic. Sweat for a minute. Deglaze with 200 ml of water. Add the bay leaf and lemon wedges. Season with a little salt and pepper. Cook the fennel, swirling occasionally. Let the liquid boil down completely.
5. As soon as the liquid has evaporated, fry the vegetables briefly, turning them frequently. Then mix in the rocket, olives and capers. Season to taste with 1 tablespoon maple syrup, possibly salt and pepper.