Can you even remember the last time you had fennel? Now in the cool time of the year fennel is an amazing addition to a lot of meals: not only for its full and aniselike taste, also because it contains loads of vitamin C, potassium, calcium, magnesium and provides even more health benefits.
With this recipe, I am sure even beginners will develop some love for this underaprecciated veggie… give it a try!
- 1 – 2 x fennel tubers
- 2 tablespoons olive oil
- zest of a lemon (organic)
- 1 x onion
- 1 x garlic glove
- some dried tomatoes in oil
- thyme / rosemary/ oregano -> if you can get fresh brenches that’s amazing, if not, it will be fine to just used the erbs dried (I took 1/2 teaspoon of each)
- shot of wine (about 50 ml)
- 100 ml water
- 1 tablespoon of vegetable broth powder
- 100 ml plantbased cream (e.g. soy, almond…)
- Prepare the fennel: Cut off the old cutting tips on the green stalk. Take the fennel apart, simply by putting some pressure on it. If the tuber is a little older already I suggest you take a kitchen knife and start to peel the white pieces a little, it will make the fennel a lot more tender and prevent you from having fibers in your mouth (just like with dry aspargus…eeek).
- Take care: the light green herb on top is a great spice! Do not through it out, put it aside, chop it up and add it to the meal shortly before it is done.
- Heat up olive oil in a pan.
- Put the fennel in the pan with some pepper and salt, add thyme, Rosemary and oregano and fry it for about 5 minutes, tossing it around every now and then. The fennel will get roasted like this.
- While the fennel is in the pan, chop up an onion in half rings, chop the garlic and prepare the lemonzest. If you have some, also chop up the dried tomatos. Add everything to the pan and move it around for a few minutes.
- Deglaze with wine, then add the broth powder and the water.
- Put on a lid and leave it cooking for about 10 minutes, stir it around every now and then.
- Add the cream and the chopped up fennel herb.
- Sesaon the sauce until you are satisfied.
I served the fennel to polenta and potatoes.
Are you looking for a salad to have with it? Check out this amazing caesar salad…