John Myers
Ingredients for 2 servings:
- 1 bulb/s of fennel, approx. 400 g
- 250 g carrot(s)
- 1 small chili pepper(s)
- 1 large garlic clove(s) or 2 smaller ones
- 3 cm ginger
- 3 tbsp olive oil
- 120 ml plant-based cream (Plant Cream Cuisine), variety of your choice
- some salt and pepper
- 1 sprig of parsley
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
spicy, Asian-inspired, quick to prepare
Halve the fennel, trim the tops of the stalk and stem (can be frozen and used for soup), and cut into half rings. Peel the carrots and slice thinly. Peel the ginger and garlic, deseed the chili pepper, and cut everything into very small cubes. Combine all of these ingredients with the oil in a pan and cook gently for about 10-15 minutes. Add a little more oil if desired. Season with salt and pepper. Add the plant-based cream. Finely chop the parsley and mix in. Tip: Klaumix’s Asian All-Around Seasoning can also be used instead of chili, garlic, and ginger.
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