Stew root and fennel

Name: stew root and fennel
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram crumbly potato; 500 gram fennel bulb; 1 kilogram winter carrot; 125 milliliters milk; 20 gram butter; 2 tablespoon fresh celery leaves; 2 tablespoon fresh parsley

Ingredients

Directions

Put the potatoes in a large pan and add enough water that the pieces just underneath. Add a little salt. Bring the water to the boil and let the potatoes boil for about 10 minutes.
Then add the fennel and carrot and cook all vegetables for another 15 minutes. Check that the potatoes are done.
Drain the vegetables. Place the pan on a hotplate or flame distributor on a low heat and steam the potatoes and vegetables dry.
Mix the vegetables and potatoes together, while you add the warm milk at small bits at the same time.
Finally stir in a knob of butter, the celery leaves or parsley and pepper through the stew. Season the stew with salt and garnish with fennel green.
Give this dish bratwurst or, also delicious, eat fried fish. For example, a delicious cup.