Leek with Fennel and Carrots

Summary

Ingredients

• 2 leeks
• 1 tuber fennel
• 3 medium carrot (s)
• 50 g cream cheese
• 2 pinches salt
• 1 clove garlic
• 300 ml white wine, drier
• 1 small onion (s)
• some pepper
• 1 tablespoon oil, for frying

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Instructions

1. Cut the leek, fennel and carrots into small pieces. Chop the onion and garlic into small pieces as well.
2. Heat the oil in a medium-high saucepan. First sauté the onion in it until translucent. Once the onions are translucent, add the carrots and garlic. After about 2 minutes, add the fennel and leek. As soon as the leeks collapse a little, deglaze with the white wine and reduce to medium heat. Add pepper and cover and simmer for about 20 minutes. As soon as the fennel is firm to the bite, stir in the cream cheese and season again depending on your taste.
3. Fish and potatoes go very well with a tangy white wine.