Summary

Ingredients

• 1 tuber fennel
• 2 large carrots
• some ginger
• 150 ml apple juice
• 1 clove garlic
• olive oil
• salt and pepper
• Balsamic bianco

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Instructions

1. Peel the carrots and fennel. Cut the carrots into sticks and the fennel into fine strips. In a pan, fry the carrots in the apple juice with the ginger and garlic. Then add the fennel and sauté until the vegetables are done but still a bit firm to the bite.
2. Season with pepper, salt, olive oil and balsamic vinegar and serve.