I get sick of salads and stir frys so I always try to think of new ways to cook vegetables. This is one of my favorite spring/summer meals, when I'm on the game or not!
Serves 2!
Ingredients
1 bulb of fennel
drizzle of olive oil
drizzle of balsamic vinegar
salt and pepper
1/2 onion
5-6 mushrooms
1 clove garlic
1-1 1/2 C broth (veggie or chicken, whatever you have) or water
Optional: other veggies like peas, kale, chard etc. We used Trader Joes broccoli slaw and it was really good.
Chop the onion into 1/2" pieces. Slice the mushrooms up, mince the garlic, and put it all in a pan with a little olive oil over medium heat. Meanwhile, slice the bushy tops off the fennel and set aside. Slice your fennel bulb in half longways. Separate out any icky bits from the top of the fennel and slice into small pieces. Add these to your pan and cook for a minute or so. Add any other veggies that you are using now.
Pour in your broth and settle your fennel halves into the broth. Put a lid on the pan and cook for 7-10 minutes. Check it and make sure it doesn't dry out, if so then add a bit more broth. Flip the fennel and cook for a few more minutes, until the fennel is firm, but soft enough that you want to eat it!
If you made meatballs, then stick a few in the braising liquid a few minutes before your fennel is done to warm them up!
Serve over brown rice, SO GOOD.
No comments:
Post a Comment