Sauteed Fennel with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tuber / s fennel
- 2 small cloves garlic
- 200 g feta cheese (brine cheese)
- some oil
- 4 tablespoon sugar
- some sea salt, coarse
- some pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash the fennel, put some green fennel aside. Quarter the fennel, remove the stalk, then cut into (quarter) slices.
- Heat a large pan with the oil, sprinkle in the sugar and when it starts to melt, add the finely chopped fennel. Sauté, stirring occasionally.
- In the meantime, finely chop the garlic and add to the pan. Season with sea salt and freshly ground black pepper.
- Now cut the cheese (made from cow, sheep or goat milk, depending on your preference) into small cubes. Cook the fennel in the pan for a total of about 10 minutes, turn off the stove, pour the feta cubes over the fennel vegetables and stir.
- Scatter the finely chopped fennel greens on top and serve. Basmati rice with carrot or flatbread goes well with it.
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