Fennel stew with bacon and tomato
Fry the bacon strips lightly crispy in a hot frying pan and set aside.
Boil the potatoes in 20 minutes. In the meantime, heat half of the oil and stir fry the fennel with salt and pepper for 5 minutes.
Pour in the wine and simmer for 5 minutes.
Drain the cooked potatoes and puree them with the rest of the oil, the cheese and the crème fraîche.
Put the fennel with the cooking liquid and the bacon strips through. Garnish the stew with tomato strips.
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