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Patates tièdes sur crème de fenouil vinaigrette soja

Serves : 4 people
Preparation : 15 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • Slice the fennel and sauté it in a skillet or saucepan with a little oil.
    Cook until tender without browning, then add the cream and cook for another 5 minutes.
  • Blend and let cool, then adjust the seasoning.
  • Boil or steam the potatoes with a little coarse salt.
    Allow 20 to 25 minutes for cooking, depending on the size of the potatoes.
    Note: Pierce the potatoes with the tip of a knife to check if they’re done.
  • Make the soy vinaigrette by mixing balsamic vinegar and soy sauce (in roughly equal amounts). Then
    add the olive oil.
  • Serve on a plate, seasoning the potatoes with fleur de sel and the vinaigrette.