Fennel-Potato Vegetables

Name: Fennel-Potato Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g smaller potatoes; 1 Fennel Tuber; 375 g Mushrooms; 2 Porcini mushrooms; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g Sheep's cheese; 30 g dried tomatoes; 100 ml White wine; 50 ml Asian sauce sweet-sour; 50 g black olives; 2 stem(s) flat leaf parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500 g smaller potatoes
1 Fennel Tuber
375 g Mushrooms
2 Porcini mushrooms
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g Sheep's cheese
30 g dried tomatoes
100 ml White wine
50 ml Asian sauce sweet-sour
50 g black olives
2 stem(s) flat leaf parsley

Directions

1
Peel, wash and halve the potatoes. Clean, wash and slice the fennel. Clean mushrooms and wash if necessary. Cut the porcini into slices. Heat oil in a pan. Fry prepared vegetables in it for about 10 minutes, stirring occasionally.
2
Season with salt and pepper. In the meantime, dice the feta cheese and cut the tomatoes into smaller pieces. Deglaze vegetables with white wine and asia sauce, cook for another 4 minutes. Fold in tomatoes, olives and feta cheese.
3
Wash the parsley and sprinkle leaves over it.