Summary

Ingredients

• 2 tuber / s fennel, large
• 1 tablespoon pepper, green, dried, coarsely crushed
• 1 tablespoon olive oil
• 50 ml broth
• 2 cl schnapps, (absinthe)
• 1 tablespoon parsley, smooth, chopped
• salt

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Instructions

1. Cut the fennel into thin slices. Sauté in the hot oil and deglaze with the absinthe and the stock. Add the green pepper. Add salt to taste and let the fennel simmer covered until it is cooked.
2. Sprinkle the parsley on top and serve.
3. This fits e.g., Oven-fried salmon or grilled fish.