Ingredients:
– 225 grams of sweet potato
– 1 fennel bulb
– 1 tablespoon (olive) oil (10 ml)
- 1 egg
– 1 handful of lamb's lettuce (30 g)
Preparation:
Peel the sweet potato and cut into equal cubes. Wash the fennel, cut a slice from the bottom and cut off the stems. Cut the fennel in half, remove the hard core and cut into strips.
Place the sweet potato in a pan with plenty of water, bring to the boil and cook for about 15 minutes.
Heat half the oil in a pan. Add the fennel to the pan and fry for about 7 minutes until it softens slightly.
Drain the potato and mash with a potato masher into a coarse puree. Stir the fennel strips through this.
Heat the other half of the oil in the same pan and fry a fried egg for 4 minutes until the egg white has set.
Stir the lamb's lettuce into the stew. Season everything with salt and pepper.
Serve the stew on a plate together with the fried egg.
– Kcal: 507
– Protein: 15g
– Carbohydrates: 79g
– Fat: 15g
– Dietary fiber: 18g
This recipe was made possible by FitChef
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