Summary

Ingredients

• 2 tuber / s fennel
• 1 g saffron
• 100 ml poultry stock
• 20 ml olive oil
• 3 g salt

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Instructions

1. Cut the fennel lengthways into approx. 6 mm thick slices. Where the leaves hang together through the stalk, the discs arise.
2. The stems and the outer parts can be used well for a fennel cream soup.
3. Vacuum the slices together with the other ingredients in a vacuum bag. Cook in a water bath at 85 ° C for 3 hours.
4. Remove from the bags, reduce the cooking stock to about 1/3 of the amount.
5. A wonderful and effective side dish e.g. for meat and fish dishes.