Braised fennel with pistachio crumbs

4 servings | Preparation time 30 min

1. Start by roasting the nuts. Crush the nuts and roast until golden brown in a dry pan. Place the nuts in a bowl for later.

2. Rinse the fennel and remove the dry cores. Cut both fennel bulbs lengthwise into four wedges. Fry the fennel until golden brown in a pan with butter. Add the wine, water and salt. Bring to a boil and braise under the lid for about 20 minutes until the fennel is soft. Turn the fennel a few times while braising.

3. Finely chop the parsley. Wash the lemon and grate the peel (1 tsp). Mix the pistachios, parsley, lemon peel and salt in a bowl. Lift the fennel onto a serving plate and sprinkle the crumbs on the surface.

Tip: Add ½ dl of grated Parmesan cheese to the pistachio crumbs according to taste.