Summary

Ingredients

• 4 carrot (s)
• 1 tuber fennel
• 1 nectarine (s) or peach
• 1 small onion (s)
• 250 ml vegetable stock
• 1 teaspoon paprika pepper, crushed
• 1 teaspoon sugar
• salt
• nutmeg
• some olive oil

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Instructions

1. Peel the carrots and slice them into fine pencils. Halve and quarter the fennel bulb, cut out the stalk and cut the leaves into fine strips. Put some of the fennel green aside. Peel the nectarine or peach and cut into small pieces. Peel the onion and cut into the finest cubes.
2. Heat the olive oil in a saucepan and sauté the onions until translucent. Now add the carrot sticks and sugar and cook with them. Then add the fennel and sauté briefly. Deglaze with vegetable stock, season and simmer for about 5 minutes.
3. Finally, mix in the chopped pieces of fruit and simmer for another 5 minutes. Sprinkle with a little fennel green and serve.
4. The vegetables go very well with fish and chicken with rice or potatoes.