John Myers
Contents
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Ingredients
- 300 g Cooked bulgur
- 300 ml. Homemade vegetable broth
- ****************************
- 2 round Zucchini
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- 1 tuber Fennel
- 1 huge Chopped onion
- 1 tbsp Coconut fat "mild"
- 2 tbsp Twice the concentration of tomato paste
- 1 Cup Homemade vegetable broth
- ***************************
- 1 handful Chopped parsley
Instructions
- Cook the bulgur in a vegetable stock and let it soak.
- Cut the zucchini in half and hollow out the inside with a spoon and fill with the cooked bulgur, place on a plate and cook in a preheated oven at 180 degrees for about 30 minutes.
Tomatoes - fenschel - vegetables
- Clean the fennel bulb, cut in half, quarter, cut out the stalk and cut into small pieces.
- Peel and cut the onion, then toss the cut onion in the coconut oil, add the cut fenschel and let it stew for a few minutes. Then add the tomato paste and stir into the fennel. Fill the whole thing with vegetable stock, stir well and bring to a boil, cook everything for about 10 minutes.
Serving
- Put the vegetables on the plate and place the zucchini on top, sprinkle with the parsley. Good Appetite
