in Recipes

Fennel in turmeric – parsley – cream

updated

Spread the love

Ingredients for 1 servings:

  • 1 fennel, cleaned, cut into bite-sized pieces
  • 1 small onion(s), finely chopped
  • 1 tsp olive oil
  • ½ tsp turmeric
  • 100 ml vegetable stock
  • 50 ml cream (soy cream, alternatively whipped cream)
  • 1 tbsp parsley, chopped
  • some lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

spicy

Sauté the onions in the hot oil until translucent. Add the turmeric, toast briefly, and stir well. Add the fennel and fry for about 5 minutes, stirring occasionally. Deglaze with stock and soy cream and simmer for about 5 minutes. Season with lemon juice, salt, and pepper, and serve sprinkled with parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Greek sheep cheese from the oven

Chicken in cream sauce