fennel & sweet potato in shallot butter

The deep and rich sweetness of fried shallots in butter, sweet potato and caramelised fennel makes this a salad women could actually be laughing with. 

yikes

ingredients

Serves two (royally): 

Fennel and sweet potato:

• one very large bulb of fennel (about 375g when cleaned)
• one very large sweet potato (about 375g when peeled)
• 100 g finely chopped shallots
• 60 g butter
• 6 Tbsp white wine

and

• mixed herbs / salad: arugula, flatleaf parsley, tarragon
• one lemon (zest + some juice)
• parmesan (grated over the salad)

+ salt, pepper, lemon zester, wide sauteuse 

method

Peel and finely chop shallots. Chop fennel in 0,5 cm thick slices, chop off the green tops and set aside. Peel sweet potato and slice as thick as the fennel. Melt butter in a wide pan until it stops foaming, add shallots and fry for about a minute. Place fennel slices in shallot butter and add sweet potato, cover an cook for 10 minutes on low heat. Turn the slices, add half the wine, cover and cook for another 10 minutes. Season well with salt and pepper, add the rest of the wine and cook until the sauce has evaporated, fennel has caramelised and shallots are fried and turned a deep golden brown.   

Arrange some of your salad and herbs mixture on each plate. Add sweet potato and fennel and scatter fried shallots over both plates. Finish with lemon zest, grated parmesan, fennel tops and a few drops of lemon juice.