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🍽️ Crispy Vegetables with Creamy Sauce

672 kcal · 30 min · 4 servings

Ingredients

• 600 g fennel
• 500 g carrots
• 3 tbsp butter
• salt
• pepper (from the mill)
• 1 tbsp lemon juice
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• 2 tbsp small capers
• 1 tbsp chopped parsley
• salt
• white pepper (from the mill)

Instructions

1. 1. Wash the fennel thoroughly and remove the tough cores.
2. 2. Cut the fennel in half lengthwise.
3. 3. Peel the carrots.
4. 4. Cut the carrots into sticks about five centimeters long.
5. 5. Bring a pot of salted water to a boil.
6. 6. Cook the fennel for about eight minutes.
7. 7. Remove the fennel from the water.
8. 8. Cook the carrots for about eight minutes in the same water.
9. 9. Remove the carrots from the water.
10. 10. Rinse the vegetables immediately with cold water to stop the cooking process.
11. 11. Let the vegetables drain well.
12. 12. Melt the butter for the sauce in a small pot.
13. 13. Skim the white foam off the surface of the melted butter.
14. 14. Put the egg yolk and wine in a metal bowl.
15. 15. Place the bowl over a pot with hot water (bain-marie).
16. 16. Whisk the egg yolk and wine mixture with a whisk until it is frothy.
17. 17. Stir the warm butter into the egg mixture drop by drop at first.
18. 18. Pour the remaining butter in a thin stream while stirring constantly.
19. 19. Make sure the sauce does not get too hot so that the egg does not curdle.
20. 20. Season the finished sauce with lemon juice, salt, and pepper.
21. 21. Stir the capers into the sauce.
22. 22. Keep the sauce warm until the vegetables are ready.
23. 23. Heat half a tablespoon of butter in a pan.
24. 24. Fry the fennel briefly in the hot butter.
25. 25. Season the fennel with a little lemon juice, salt, and pepper.
26. 26. Heat the remaining butter in a second pan.
27. 27. Toss the carrots in the hot butter until they are warm.
28. 28. Season the carrots with salt and pepper.
29. 29. Arrange the carrot sticks and fennel nicely on a plate.
30. 30. Drizzle some of the warm sauce over the vegetables.

Nutrition per serving

• kcal: 672
• Protein: 6 g · Fett/Fat: 66 g · Carbs: 14 g