Go, we start with a smooth easy recipe, fast, healthy, delicious and everything. My mother,a pro of well-cooked and fast vegetable recipes, loves this one. Rinsed, is cut, we put 10 minutes in the pan and it's ready. Very good with fish or served cold with a drizzle of olive oil when it's hot outside. Perfect, I tell you!
Serves 2/3 people
- 2 fennel bulbs
- 3 medium potatoes
- 2 tablespoons olive oil
- juice of one lemon
- salt, pepper
- pink peppercorns and fennel seeds
Rinse the fennel bulbs and potatoes and cut into medium sized bits.
In the pressure cooker, brown the pieces of fennel and potato 2 tablespoons of oil for a few minutes. Add the lemon juice, few pink peppercorns and sprinkle the whole with a full glass of water.
Close the pressure cooker and program 10 minutes cooking time.
At the end of cooking, let cool a few moments, salt and pepper to taste and serve with a fish.
Cooking is possible without pressure cooker, in this case, cover and simmer over low heat for 25 minutes, basting regularly with water if it starts to attach.