Summary

Ingredients

• 2 medium fennel with fennel green
• 4 orange (s), organic
• 100 ml white wine, drier
• 1 star anise, whole
• 0.5 ½ vanilla pod (s)
• 2 slices ginger, fresh
• salt
• Cayenne pepper
• sugar / vanilla sugar
• butter
• Olive oil, native cold-pressed

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Instructions

1. First wash and clean the fennel. Put the fennel greens aside and save.
2. Now let 3 tablespoons of butter and one tablespoon of olive oil get hot (3/4 heat). The oil prevents the butter from burning too quickly. Put the star anise and the scratched (but not scratched out) vanilla stick as well as the ginger into the fat and fry briefly. Now add the fennel and roast while swiveling (approx. 5 minutes). Now deglaze with the white wine and let the alcohol evaporate.
3. Now add the juice from three oranges and reduce the liquid slightly over half the heat. Cook the fennel until it is “firm”.
4. In between, prepare the peel of an orange with a grater or a zester and set aside. Now peel and fillet the orange. Put the fillets aside and finely chop half of the fennel greens.
5. Season the fennel in the pan with salt, cayenne pepper and, if necessary, with sugar / vanilla sugar. Remove the vanilla pod, star anise and ginger.
6. Now let the pan get really hot again while swirling frequently, add a tablespoon of butter and the fennel greens as well as the grated orange peel and stir thoroughly.
7. Now put the fennel vegetables (ideally in a serving ring) on the plate. Place the fine ends of the not chopped fennel green on the served fennel and garnish with one or two orange fillets on top. Carefully remove the serving ring.