Marinated Vegetables with Chopped Caramel

Maybe your new favorite bean dish:

Rinse beans, clean and cut crosswise into pieces about 2 cm long. Peel garlic and cut into thin slices.

Cook beans and garlic in boiling salted water for five minutes, rinse and drain when cool. Clean fennel (set the greens aside). Cut bulbs in half and slice lengthwise into narrow wedges.

Cook fennel in salted water for five minutes, rinse and drain when cool. Blanch (scald) tomatoes, skin and cut into wedges. Heat (do not make) one to two tablespoons of salt, white wine, juice of one lemon and pepper. Fold in oil and pour the lukewarm marinade over the vegetables form. Chop fennel greens and sprinkle on top. Put remaining juice of one lemon and sugar in a small saucepan and heat.

Allow sugar to melt at the beginning and then brown to golden caramel. Fold in fennel seeds and shape on the spot on an oiled board. Chop cooled caramel and sprinkle over vegetables.

Serve with: pita bread

Nutritional values: approx. 270 calories per unit

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