Tuskan braised fennel on parsnip mousse with black olives & hijacks

INGREDIENTS (for 2 persons):
Ingredients fennel:
1 fennel
100 ml dry white wine
150 ml vegetable stock/broth
4 tablespoons of olive oil
1 lemon
1 tablespoon capers
2 tablespoons Kalamata olives
1 panicle of cherry tomatoes

Ingredients Parsnip mousse:
4 medium parsnips
1 clove of garlic. pressed
1/2 red onion, roughly chopped
120-150 ml oat milk
salt & pepper

PREPARATION:

1. Cut the fennel into slices and place on a baking tray lined with baking paper. Place olives, tomatoes and capers on the baking tray as well.
2. Pour olive oil, white wine, vegetable stock as well as salt & pepper over the fennel and bake at approx. 180 degrees convection oven for approx. 30 minutes.
3. Meanwhile prepare parsnip mousse. For this, wash the parsnips thoroughly, cut them into small pieces and let them simmer in slightly salted water for about 25 minutes, so that they become soft. 
4. Fry the pressed garlic clove and coarsely chopped red onion in some rapeseed oil until translucent and place in a bowl.
5. Now place the parsnips in the same bowl as the onion & garlic, add oat milk and puree until creamy with a blender. Season to taste with salt and pepper.
6. Remove fennel from the oven and garnish & serve on two plates together with parsnip mousse. Bon Epi-tit! 

HEALTH BENEFITS:
Fennel has a calming effect on the whole organism due to its essential oils. It is also said that fennel smoothes the skin and promotes blood circulation, thus ensuring a rosy complexion.