World’s best fennel vegetables with roasted
Semolina dumpling

2 fennel tubers
1 onion – dice small
2 cloves of garlic – dice small
1 teaspoon sugar or honey (agave syrup)
butter or olive oil
Some lemon juice
pepper, sea salt, sugar
Approx. 150 ml cream/ vegan cream (for those who prefer a saucier taste, more is possible)
1 PK semolina dumpling (I still have to test to make it myself)
Fresh parsley

Wash the fennel, remove the stalk and
cut into narrow strips.
Add onion, garlic, fennel and sugar in the butter
roast it nicely.
Season and deglaze with cream.
Let the whole thing simmer for about 15 minutes. The fennel has
still a little bite.

Sauté the semolina dumplings in brown butter.
Serve with fresh parsley!