Fennel Stew with Apples
Rinse the fennel bulbs, trim, cut away the green stalks and cut the bulb into small pieces (cubes). Peel the onion and finely chop.
Heat olive oil in a pan and fry the onion in it until soft. Add the fennel and braise over medium heat for about 5 minutes. Pour in the vegetable stock and briefly boil, reduce the heat and simmer covered at low heat for about 6-8 minutes. Season with salt and pepper. Stir in the parsley.
Peel the apples, cut in half, remove seeds and cut into thick slices.
Heat the butter in a pan and fry the apple slices in it from all sides over medium heat. Pour in the apple juice and toss the apple slices in it. Cook briefly over high heat and divide the apples on 4 plates. Arrange the fennel over and serve immediately sprinkled with Gomasio. Serve as desired in a raw or steamed fennel shell.