Fennel-Apple-Vegetables

Cut away the green from the fennels. Remove the tough parts from the bulbs, cut them into quarters and separate them. Remove the skin from the apples, cut them in half and remove the core. Cut the apple halves into slices and sprinkle with the juice of one lemon.

Boil the apple juice with a little salt. Pour in the fennel and gently bubble for about ten minutes with the lid closed. Next, add the apple slices along with the juice of one lemon and gently bubble for another ten minutes with the lid closed.

Remove fennel and apples from broth and keep warm. Strain the broth and cool a little. While whisking vigorously, add the butter in pieces, repeatedly placing the roasting pan briefly on the stove top, but do not make the sauce. Blend with hand mixer as desired. Season with pepper, spread evenly over the vegetables and garnish with fennel greens.

Tip: Butter sauces

Butter not only makes a sauce finer, but also more creamy. To do this, cool the sauce enough to avoid burning your fingers. Then, while whisking vigorously, add the butter in pieces and keep putting the frying pan on the stove at short intervals so that the sauce thickens.

However, it must not be brought to the boil again.

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