Vegetable antipasti

Name: Vegetable antipasti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 small fennel tubers; 1 collar Spring onions; 300 g Mushrooms; 2 Garlic cloves; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Sugar; 175 ml dark balsamic vinegar; 6-7 Stem(s) Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 small fennel tubers
1 collar Spring onions
300 g Mushrooms
2 Garlic cloves
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Sugar
175 ml dark balsamic vinegar
6-7 Stem(s) Basil

Directions

1
Clean and wash the fennel, dab dry, cut in half and cut out the hard stalk so that the segments are still connected. Cut the fennel into wedges. Clean spring onions, cut off tips generously and use them for other purposes. Wash spring onions, dab dry. Clean and trim the mushrooms. Peel and chop garlic
2
Heat 2 tablespoons of oil in a frying pan in portions. Fry the vegetables separately for 4-5 minutes, then add approx. 1/3 garlic each, season with salt and pepper, sprinkle with 2 tablespoons of sugar each and allow to caramelize. Add 5-6 tablespoons of balsamic vinegar and reduce by about half. Place the finished vegetables with the stock in a bowl, wipe out the pan each time. Let the vegetables stand for 2-3 hours
3
Clean and wash the basil, shake dry, pluck the leaves from the stalks. Mix 2/3 of the basil into the vegetables. Serve the vegetables with some stock, garnish with the remaining basil. Delicious with baguette bread
4
Waiting time 2-3 hours