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Fennel in spinach-cashew sauce and fresh coriander

Fennel in spinach-cashew sauce and fresh coriander
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Fennel in spinach-cashew sauce and fresh coriander

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Middle East
Servings

4

Preparation

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Fennel, not many people immediately are taken by it. Unless you let the fennel stew for so long that it loses everything that doesn’t make it tasty and magnifies everything that makes it very tasty. The spinach sauce is the star in the firmament.

Ingredients

  • 4 large fennel bulbs

  • 300 gram spinach

  • 100 gram cashew nuts (unsalted)

  • 2 cloves garlic

  • 1 bouquet fresh cilantro

  • 2 vegetable broth

  • 2 oranges

  • 3 table spoon caster sugar

  • pistachios for garnish

  • salt and pepper

Cooking time

  • Cut off the greens of the fennels and place them in a stew pan together with 1 liter of vegetable stock. Put the sugar in when the water is warm and let it dissolve well.
    Put the lid on the pan, bring the broth to a boil and simmer the fennels for an hour. If they are not completely submerged, carefully turn them over halfway.
  • Put the spinach in the food processor. Grate the zest of the orange and squeeze an orange. Add the zest and juice to the spinach. Also add the cashew nuts and coriander. Grind it into a creamy mixture. Bring it to taste with salt and pepper.
  • When the fennels are cooked, transfer them to a bowl. Mix in the spinach sauce so that you do not break the fennels.
  • Garnish with the roasted pistachios and some coriander leaf.

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