Fennel vegetables from the oven with minced steak

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and slice the fennel. Wash, clean and roughly dice the tomatoes. Leek onions clean, wash and in approx. 4 cm long pieces cut. Put them into a greased casserole dish (approx. 2 litres capacity) and season with salt. Cook in the preheated oven, lower shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-60 minutes.

2. 2

   For the meatballs peel onion and cut into fine cubes. Knead minced meat, onion, egg, breadcrumbs and mustard. Season with salt and cayenne pepper. Form minced meat into 8 meatballs. Heat 1 tablespoon of lard in a pan. Fry the meatballs in portions for approx. 8 minutes, turning them over, keep warm. For the fried potatoes peel, wash and slice the potatoes. Heat 2 tablespoons of lard in a frying pan. Fry the potatoes for about 20 minutes while turning. Season with salt and pepper.

3. 3

   For the fried potatoes peel, wash and slice the potatoes. Heat 2 tablespoons of lard in a frying pan. Fry the potatoes for about 20 minutes while turning. Season with salt and pepper. In the meantime, wash the thyme, shake dry and remove the leaves from the stems. Mix cream, Pernod and thyme and pour over the vegetables after 30 minutes. Stir the vegetables in between

4. 4

   Preparation time approx. 1 hour 10 minutes

Nutrition Facts

KCAL
730 kcal

CARBS
40 g

FATS
43 g

PROTEINS
36 g