Quarter or eighth the fennel bulbs – depending on their size – and steam them in the steamer basket of the pressure cooker with a little water (about 6 minutes after the pressure is reached).
Meanwhile, dice the cauliflower, squash, carrot and celery stalk very finely. Save the green leaves.
Sauté the vegetable cubes in a tablespoon of oil, deglaze with a dash of white wine and finally pour vinegar.
Lightly salt the fennel, add the finely chopped vegetables as dressing and serve garnished with the finely chopped celery leaves.
Preparation Tip:
It goes well with boiled potatoes.
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