Persian caramelized fennel salad

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Recipe by Damaris Beems Course: SaladCuisine: Persian, Arabic
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Fennel is so good. Raw very refreshing, but in this salad where you caramelize it, the fennel has become butter-soft and sweet. Ab fab. In combination with onion, garlic and the fresh coconut yoghurt really tasteful. The pomegranate is a very common guest in Persian cuisine. And same goes in this salad.

Ingredients

  • 2 bulbs fennel

  • 1 large onion

  • 3 cloves garlic

  • 3 table spoons pomegranate seeds

  • 100 ml plant based yoghurt

  • olive oil

  • salt and pepper

Preparation

  • Cut the fennel crosswise into strips, not too thin. Heat the olive oil in a heavy-based frying pan. Fry the fennel over medium heat until brown and then let it cook for 5 minutes and let it caramelize. Remove the fennel from the pan and fry the chopped onion and garlic in the same oil until golden brown. Then add the fennel again and fry alternately. Season with salt and pepper. Then put the lid on the pan and let everything simmer for another 10 minutes.
  • Cut the pomegranate in half and knock the seeds out of one half. To do this, hold it upside down in your hand over a bowl and hit it with a hard object. The seeds fall out of their own accord. (also look under ABC for this technique).
  • Place the fennel / onion in a circle in a flat dish. Shelf the yogurt in the center. Spoon the pomegranate seeds on top. And garnish with some green from the fennel bulb.

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