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Fennel stew with bacon and tomato
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Ingredients
Directions
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Fry the bacon strips lightly crispy in a hot frying pan and set aside.
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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.
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Pour in the wine and simmer for 5 minutes.
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Drain the cooked potatoes and puree them with the rest of the oil, the cheese and the crème fraîche.
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Put the fennel with the cooking liquid and the bacon strips through. Garnish the stew with tomato strips.
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Nutrition
675Calories
Sodium0% DV0g
Fat69% DV45g
Protein40% DV20g
Carbs14% DV42g
Fiber0% DV0g
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