Fennel stew with bacon and tomato

Name: fennel stew with bacon and tomato
Total time: 35 min
Yield: 4
Ingredients: 200 gram lean bacon; 1 kilogram crumbly potato; 4 tablespoon olive oil; 500 gram fennel bulb; 100 milliliters dry white wine; 100 gram mature cheese; 125 milliliters creme fraiche; 6 dried tomato on oil

Ingredients

200 gram lean bacon
1 kilogram crumbly potato
4 tablespoon olive oil
500 gram fennel bulb

100 milliliters dry white wine
100 gram mature cheese
125 milliliters creme fraiche
6 dried tomato on oil

Directions

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.