A few years ago, I received a free pack of gardening fennel seeds with a random purchase. This year I finally got around to spray the seeds onto the veggie patch. To my surprise, they were seeding. Inspired, I went down to the supermarket and bought a fennel bulb to cook a meal.
It was a simple meal – I diced some potato, carrot and fennel, then saute the vegetables with a little turmeric and sesame oil. I added some fresh coriander and sesame seeds at the end. Quite satisfying as a mid-winter meal.
(Serves 2 as a FODMAP recipe)
- 2 medium size potatoes, approx 300-400 g, peeled and diced ^
- 1 medium size carrot, approx 150 g, peeled and diced ^
- 100g fennel bulb, diced
- 10g coriander, sliced
- 1 tsp toasted sesame seeds
- 2 tsp sesame oil
- 1/4 tsp turmeric powder
- some cooking oil
- salt to taste
- a little (say 1/2 tsp) sugar
Cook diced potato and carrot pieces in microwave with a little water, covered, approximately 3-4 minutes; the vegetables should be just cooked (not over cooked).
Bring some cooking oil to hot temperature in a frying pan, saute the fennel briefly with a little (say 1/4 tsp) sugar; the sugar will help the fennel to brown; transfer the fennel to a plate.
Bring some cooking oil to hot temperature in a frying pan, saute the potato and carrot pieces with a little sugar (say 1/4 tsp) briefly, add turmeric, toss; add fennel and sesame oil, toss; season with salt, toss; remove from heat.
Toss in coriander and sesame seed. Transfer to a plate and ready to serve.