Fancy sweet, salty, savory, fresh and sour? With fennel you can go in all directions. And it is also super healthy. Try this recipe. For fennel with yoghurt-paprika sauce
Ingredients for 4 people
2 fennel bulbs
2 carrots
1 leek
100 ml dry white wine
juice of 1 lemon
300 g Greek yogurt
1 tsp smooth mustard
1 tbsp ajvar (paprika-eggplant purée in jar)
1 pinch of ground coriander seed
Getting started
Wash the fennel, cut off the greens and set aside. Halve the fennel bulbs, cut the hard core out into wedges. Cut the fennel halves into narrow wedges. Peel the carrots and cut them into slices.
Cut the leek lengthwise, rinse the stem under cold water. Cut the leek into 1 cm thick rings. Cut the celery into pieces.
Place the wine and lemon juice in a pan with 1 liter of boiling water and some salt. Cook the fennel with the carrot in it for 8-10 minutes. Add the leek and celery halfway through the cooking time.
Meanwhile, stir the yogurt with the mustard and ajvar. Season the sauce with the coriander seeds, some salt and freshly ground pepper.
Drain the vegetables, let them drain in a colander. Place the vegetables in a serving bowl and drizzle the yogurt sauce over it.
Garnish with finely chopped fennel greens and coarsely ground pepper.
Enjoy your meal!
This recipe is from the October issue of Santé. From page 84 you will find 6 recipes with fennel and more facts and tips about fennel.
