John Myers
Black Salsify and Fennel Stew with Chicken Fillet
The perfect black salsify and fennel stew with chicken fillet recipe with a picture and simple step-by-step instructions.
- 2 Fennel bulbs
- 2 Oranges
- 1 Red onion
- 2 el Dill chopped
- All the fennel green
- 1 l Vegetable stock or scalded water
- 1 tl Grated nutmeg
- 1 tl Caraway seeds
- 1 el Honey
- Salt pepper
black salsify vegetables
- 1 Glass of black salsify … I wanted to avoid peeling fresh black salsify
- 2 el Lime juice
- 2 el Magarine
- 2 el Flour
- 1 tl Sugar
- Pinch of salt and pepper
- I cut the stalk from the fennel bulbs and cut the vegetables into larger pieces. I actually finely chopped the fennel green waste and mixed it with the dill. The onion was also finely chopped. I have it in a pan with oil Seared the fennel bulbs, then add the onion and then the dill mixture, everything mixed well
- and continued to fry until everything got a nice color .. then I filleted the two oranges and caught the juice. These fillets now came with the fennel vegetables. Was seasoned with nutmeg, cumin, honey, salt and pepper .. I filled up with vegetable stock and let everything simmer on a low flame for about 20 minutes.
- in another larger pot I first stirred an old-fashioned sweat from the magarine and the flour …. it is probably out, but indispensable for some soups – I think … then I gave the black salsify vegetables with the stock from the glass in addition .. seasoned with a little salt and pepper and lime juice and sugar ….. and simmered the roots slightly.
- Now I added the fennel vegetables to the black salsify and stirred everything into a stew … let it steep for another 15 minutes … I also fried a chicken fillet, seasoned with salt, pepper and curry …
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