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Willow
Stuffed fennel with orange-rosemary sauce
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Ingredients
Directions
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Cut the caps from the stalk of the fennel and cut off some of the stems. Keep the fennel green.
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Halve the fennel tubers and hollow them out with a sharp knife. Cut the stuck part of the fennel into pieces.
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Boil the fennel tubers in salt for about 10 minutes. Keep the fennel warm in the cooking liquid.
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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.
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Pour in 250 ml of the flask and cook gently for 10-12 minutes until the moisture is absorbed.
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Heat the orange juice with 100 ml of water and the rest of the rosemary. Bind this moisture with diluted potato starch.
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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.
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Nutrition
425Calories
Sodium0% DV1.1g
Fat12% DV8g
Protein58% DV29g
Carbs18% DV55g
Fiber28% DV7g
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