Fennel with vegetables
Publiée le 11/01/2018
Wash and cut your fennel in half; keep 4 beautiful leaves to form the hulls. Let them in a steamer (couscous maker etc ...) for 3 to 5 minutes. It is necessary that the hull is still a little firm to put the vegetables.
- Wash and peel the carrots, cut into small cubes
- Cut the rest of the fennel into small cubes
- Finely chop the garlic clove
Take a stewpot or a pan, add the Vigean cooking oil, cook the carrots (keep them a little firm) for ¼ of an hour, add the fennel and garlic. Mix everything, finish cooking for 8 minutes covered.
Remove the pot from the heat and add:
- Unfiltered olive oil Vigean
Mix well and place this preparation in the hulls, then serve immediately.