Carrot Fennel Vegetables

Clean the fennel and the carrots. Cut the fennel bulb in half lengthwise and then diagonally into thin strips (just under 0.5 cm). Cut the carrots into strips about the same size as the fennel strips.

Heat the fat, add the vegetables, season with salt, cover and cook over medium heat for a few minutes until soft. Later, remove the lid and extinguish with white wine. Add whipped cream, season with pepper, cook a little (but do not let the vegetables become lukewarm!). If you like, you can thicken the sauce a little.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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