Filter
Reset
Sort ByRelevance
Willow
Stuffed fennel with orange-rosemary sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the caps from the stalk of the fennel and cut off some of the stems. Keep the fennel green.
-
Halve the fennel tubers and hollow them out with a sharp knife. Cut the stuck part of the fennel into pieces.
-
Boil the fennel tubers in salt for about 10 minutes. Keep the fennel warm in the cooking liquid.
-
Heat the olive oil and stir-fry the shallot, garlic, leek and fennel pieces for 2-3 minutes. Add the tomato paste and fry for 1 minute. Spoon the rice and half of the rosemary and cook for 2 minutes.
-
Pour in 250 ml of the flask and cook gently for 10-12 minutes until the moisture is absorbed.
-
Heat the orange juice with 100 ml of water and the rest of the rosemary. Bind this moisture with diluted potato starch.
-
Fill the fennel tubers with the rice mixture and place on hot plates with the slices of chicken breast. Drizzle with the sauce and garnish with the fennel green.
-
30 minMain dishMihoen, iceberg lettuce, Red pepper, lime, sesame oil, fish sauce, dark brown caster sugar, garlic, sesame seeds, fruits de mer, fresh mint, coriander, celery,seafood salad with sesame dressing
-
80 minMain dishsoy sauce, dry sherry, fresh ginger root, dark brown caster sugar, sesame oil, shoulder chops, bunch onions,Chinese marinated pork chop
-
20 minMain dishbaby potatoes, olive oil, pork fillets, zucchini, dried sage, dried to,stir-fry dish with potatoes
-
20 minMain dishonion, sunflower oil, mild Indian curry paste, Dutch brown beans, canned chickpeas, tap water, tomato, fresh coriander, coconut milk,indian brown bean soup
Nutrition
425Calories
Sodium0% DV1.1g
Fat12% DV8g
Protein58% DV29g
Carbs18% DV55g
Fiber28% DV7g
Loved it