Method

Preparation time: 15 minutes 

• Cut the fennel into thin strips; save the fennel greens. Chop the shallot finely. 
• Heat 2 tablespoons of olive oil in a frying pan. Fry the shallot with the fennel seeds for 1 minute. Add the fennel strips and fry for 2 minutes without browning. 
• Pour the wine into the pan and braise the fennel gently for 10 minutes. 
• Meanwhile, heat the mashed potato according to the instructions on the package. 
• Stir the puree into the fennel. Season with pepper. 
• Put the fennel puree on a dish or 4 plates. Sprinkle with the preserved fennel green.