This is a recipe that I learned from my dear friend Barbara. One day, she steamed chunks of fennel and onion together, and it was fantastic. I would have never tried this combination, because I am not overly fond of too much onion, but this way … heaven.
- 4 – 5 fennel bulbs
- 3 – 4 big yellow onions
- 200 ml cream (if you cook plant based, use spelt or oat creamer)
- 2 tbsp olive oil
- salt & pepper
- a good lug white wine or a bit lemon juice (optional)
- parmesam (optional)
Peel your fennel bulbs, cut away the stem (or however it is called) and the stalks, keep a bit of the green for garnish.
Roughly chop the bulb in 8 parts (if is a small bulb maybe 4 or 6 are better). I usually cut the bulb first into two halves, and then chop the halves again 3 times.
Peel your onions and also chop into up to 8 chunks.
Heat the oil in a large pan, add the fennel and let steam for about 5 min, stirring from time to time.
Now add the onions and cover with a lid, if you have one.
The vegetablesxhould be steamed soft now, so stir every 4–5 min. If it gets to dry, add the wine, if using, or a splash of water.
After 15–20 min the fennel should be soft. It can still have a litte bite, but really just a litte.
Add the cream, heat through, season with pepper and salt, garnish with a little bit of the greens.
Sprinkle some parmesan on top, if you like, and enjoy.
This time, we had it with quinoa, but usually I eat the stew with mashed potatoes, and I love it.