Potato - fennel and Pastis Henri Bardouin has supper

For 4 people

1. 500 g of potatoes

2. 1 bulb of fennel

3. 1 shallot

4. 1 clove of garlic

5. 1 branch of thyme

6. 50 cl of chicken broth

7. 1 dose of saffron

8. 1 small box of compressed tomatoes

9. 1 net of Pastis Henri Bardouin

• Peel and cut potatoes in two lengthwise then, still in two

• Cut the fennel in two then in fine small strips

• Slice thinly the shallot and crush the garlic in the press-garlic before getting back them two minutes in a frying pan.

• Add potatoes, fennel and thyme

• Pay above the chicken broth and the saffron

• Cover and cook over medium heat during 10 minutes

• Add tomatoes, a net of Pastis HB and let simmer during about ten minute

Photo credit: Adobe Stock - nataliazakharova

Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France