Fennel Stew with Parmesan Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 medium potato (s)
- Iodized salt
- 2 tablespoon quark, lean
- 3 tablespoon parmesan, freshly grated
- 2 tablespoon mustard, grainy (Dijon)
- 1 egg yolk
- Pepper, freshly ground
- 3 onion (s)
- 200 g carrot (s)
- 600 g fennel
- 200 ml juice (carrot juice)
- 50 ml apple juice
- 1 liter vegetable stock
- 3 tablespoon mashed potato powder, for binding (possibly other binding agent your choice)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut in half lengthways and place the cut surface on a baking sheet lined with baking paper. Salt a little. Bake in a preheated oven at 220 degrees for about 15 minutes.
- Mix the quark, cheese, a tablespoon of mustard and egg yolk. Season to taste with iodized salt and pepper, spread on the cut surface of the potatoes and put the potatoes back on the baking sheet with the cut surface facing up. Bake in the preheated oven at 250 degrees on the top shelf for 5 minutes. Keep warm in the switched off oven.
- Peel the onions, peel the carrots, cut both into fine slices. Clean the fennel. Pick up fennel green. Cut the fennel into small pieces. Bring the fennel, onion, carrots, the two juices and stock to the boil and cook for 15 minutes on a low heat. Stir the puree flakes into the fennel stew and season with iodized salt, pepper and mustard. Divide the stew and potatoes into deep plates and sprinkle with chopped fennel greens.
- 5 g fat per serving.
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