Fennel Baked with Sausage and Mashed Potatoes

Boil potatoes until soft, add salt, butter, cow’s milk, nutmeg seasoning and egg yolk to make mashed potatoes and fold in the beaten egg white.

Cut the fennel lengthwise into 1 cm thick pieces and boil in a little tap water for ten minutes until soft.

Place in a baking dish, cut the sausage into 5 mm wide pieces and spread over the fennel. Pour the mashed potatoes over it and smooth it down, spreading it with a fork.

Bake in the oven at 200 degrees for about twenty to thirty minutes.

Serve with leaf salad.

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