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Fennel, kohlrabi, and wild garlic vegetable pan

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Ingredients for 2 servings:

  • 2 bulbs of fennel
  • 1 kohlrabi
  • 1 bunch of wild garlic
  • 80 ml mirin
  • 80 ml soy sauce
  • 2 tbsp, levelled sugar
  • 2 tbsp oil (sauté oil)
  • 2 onions

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel, halve, and slice the fennel, onions, and kohlrabi. Heat the oil in a wok or a lidded pan, sauté the vegetables, and cover. Stir occasionally. Simmer over medium heat for about 20 minutes until golden brown, then deglaze with mirin and soy sauce. After the mirin and soy sauce have evaporated, sprinkle the sugar over the vegetables and let it caramelize. Replace the lid. After another 8-10 minutes, slice the washed wild garlic, add it to the pan, and sauté briefly. Serve hot. Serve with herb curd cheese.

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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.

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