Warm Fennel Salad - Miele DGC 6000 XL Cookbook

Ingredients
3–4 fennel bulbs
150 ml white wine
50 ml dry vermouth
100 ml vegetable stock
1 bay leaf
4–6 peppercorns
50 g walnuts
1 medium egg
1 tbsp white balsamic vinegar
2 tbsp groundnut oil
3 tbsp olive oil
1 tsp mustard
A pinch of salt
1 tbsp chopped parsley
1 tbsp chopped fennel herb
>> Tip:
Balsamic vinegar has a low acidity
level making it ideal for use in
salad dressings and sauces as well
as in marinades for meat, fi sh and
vegetables. The most famous
balsamic venegar comes from
Modena in Italy.

Warm fennel salad

Serves 4
1
Clean the fennel bulbs,
quarter and chop away most
of the stalk roots. Place in a solid
cooking container.
2
Prepare a broth of white
wine, vermouth and
vegetable stock and add to the
fennel. Season with the bay leaf
and peppercorns and cook (see
below for settings).
3
Dry roast the walnuts on the
hob and chop coarsely. Hard
boil and chop the egg up.
4
Prepare a vinaigrette from
all remaining ingredients
and pour over the fennel.
Sprinkle with walnuts and
chopped egg.
5
Serve warm.
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 12-15 minutes
Soups and starters 163