Mediterranean Fennel and Coconut Milk Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / s fennel, medium to large
- 1 can coconut milk
- 1 lemon (organic), some zest and the juice from it
- 1 teaspoon rosemary, the needles it, fresh or dried
- 1 clove garlic
- 75 g lentils, red or black or mixed
- some soy sauce
- 1 tablespoon vegetable oil, neutral for frying
- a bit salt
- possibly pepper
- possibly turmeric or saffron
Print Recipe
Pin Recipe Instructions
- Clean the fennel and cut into pieces. Rub some of the zest off the lemon (about a small teaspoon) and squeeze out the juice. Finely chop the garlic.
- Heat the oil in a non-stick pan, fry the garlic and rosemary briefly. Add the fennel and sweat. It should be a little glassy. Then add the coconut milk. Season to taste with salt, lemon juice and zest. Cook with the lid closed over medium heat until the fennel is tender (takes about 10 minutes, I guess).
- Meanwhile, prepare the lentils according to the package instructions, if they are good, season with salt and soy sauce (please check the package beforehand, the lentils will probably take longer than the fennel vegetables). Arrange the fennel vegetables and garnish with the lentils.
- We eat jacket potatoes with it, but rice certainly goes very well too. You can certainly also prepare a lot of other vegetables, maybe the sauce will be even nicer (optically) if you add some turmeric or saffron. Pepper is sure to work too, I just don`t like it that much. Also tastes good to my husband as a fennel enemy and non-vegetarian.
- I prepare the recipe according to feeling and taste, so the information is not exactly accurate. Just taste it
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