Summary

Ingredients

• 1 tuber / n fennel, large with green
• 1 large chicory
• 1 small carrot (s)
• 1 large vegetable onion (s)
• 1 medium potato (s)
• 1 dash rapeseed oil
• salt and pepper

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Instructions

1. Wash and clean the fennel bulb if necessary. Then quarter lengthways, as well as the chicory. Also clean the carrot and onion and then roughly cut all the vegetables into pieces and / or strips.
2. The oil is put in the pan, which is allowed to get hot, the chopped vegetable strips are added and salted and peppered. The potatoes and vegetables are briefly seared and stewed by covering them with a lid for approx. 20 minutes.
3. If you want, you can put a little breadcrumbs on top and brown them without the lid.
4. The dish is then garnished and decorated with the fennel greens when served on the plate.
5. This is a full lunch dish. But you can also serve a side dish, such as fish or white meat.