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🍽️ Potatoes with Creamy Fennel Sauce

383 kcal · 30 min · 4 servings

Potatoes with Creamy Fennel Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot.
  3. 3. Add a little salted water.
  4. 4. Cook the potatoes for 25 minutes until tender.
  5. 5. Cut off the green fennel fronds.
  6. 6. Halve the fennel bulbs.
  7. 7. Wash the fennel halves.
  8. 8. Remove the hard core from the fennel.
  9. 9. Slice one half of the fennel into thin strips.
  10. 10. Cut the other half of the fennel into quarters.
  11. 11. Heat lemon juice and broth in a pot.
  12. 12. Add the finely sliced fennel strips to the liquid.
  13. 13. Place the fennel quarters on top of the strips.
  14. 14. Season everything with salt and pepper.
  15. 15. Bring the mixture to a boil.
  16. 16. Simmer the fennel covered on low heat for 10 minutes.
  17. 17. Carefully remove the fennel quarters.
  18. 18. Place the fennel quarters on the plates.
  19. 19. Puree the remaining fennel in the sauce.
  20. 20. Whisk the egg yolk into the sauce.
  21. 21. Whisk the butter into the sauce.
  22. 22. Season the sauce again with salt, pepper, and cumin.
  23. 23. Drain the cooked potatoes.
  24. 24. Distribute the potatoes on the plates.
  25. 25. Pour the fennel sauce over the potatoes.
  26. 26. Wash the reserved fennel fronds.
  27. 27. Chop the fennel fronds finely.
  28. 28. Sprinkle the chopped fronds over the finished dish.

Nutrition per serving