This Italien or Spanish vegan dish brings already the summer into our kitchen. The in Italy or in Spain ripened lemon substitutes the D and vitamin C those were “decalcified” from our body during the long winter.
Ingredients: 12 mini potatoes, 1 teaspoon sea salt, 4 fennel bulbs, 2 fresh lemons, 2 cloves of garlic, fresh arugula-rocket, 3 tbsp of olive oil, 1 tbsp fennel seeds, 1 bay leaf, black pepper, 2-3 tbsp of black olives in oil, 2 teaspoons of capers, 1 tbsp of Agave or Ahorn syrup
Directions: Cook potatoes in their skin in a pot in so much water that the potatoes are covered. Add sea salt to water. When potatoes are ready peel them.
2. Cut the fennel into logs and lemons into wedges. Clean and chop garlic cloves.
3. Heat olive oil in a frying pan and add finelly chopped garlic, soaté until they are golden brown then discard them. Add fennel and peeled potatoes and soaté them for 2-3 minutes. Pour over 200 ml water. Add lemon wedges as well flavour dish with salt and pepper. Toss bay leaf and scatter fennel seeds. Let it simmer until fennel is tender.
3. Add rocket, black olives and chopped capers to dish. At the finishing touch flavour with one tablespoon of agave or ahorn syrup.
You can prepare this dish with fish and substitute lemon with orange wedges! Bon appetite!