Fennel Vegetables From the Steamer

For the fennel vegetables, wash the fennel, quarter it and cut out the root base in a wedge shape. Set aside the fennel greens for decoration.

Clean the vegetables. Slice carrots into 0.5 cm thick slices, cut leeks into 1 cm thick rings, cut celery into 0.5 cm thick pieces. Put the vegetables in a perforated cooking container and place the fennel on top.

Mix lemon juice, salt and sugar and pour over the fennel. Place the cooking container in the cooking chamber and place an unperforated cooking container underneath to catch the vegetable juices (10-12 minutes at 100°C or 5-6 minutes at 120°).

Dice the onion, sauté in butter and add 150 ml of vegetable stock. Season with salt, pepper and vegetable stock. Stir in heavy cream. Decorate fennel vegetables from steamer with torn fennel greens.

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