Fennel with vegetables

Publiée le 11/01/2018




  • 2 big fennels
  • 2 carrots
  • 1/2 tablespoon of turmeric
  • 1 garlic clove
  • 1 turn of Madagascar pepper mill
  • 1 pinch of salt
  • 1 tablespoon of unfiltered olive oil Vigean
  • 1/2 tablespoon of Vigean cooking oil

According to a cook recipe from Frédérique Cailloce – conseillère culinaire Vigean

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.

Meanwhile :
  • 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:
  • Salt
  • Pepper
  • Turmeric
  • Unfiltered olive oil Vigean

Mix well and place this preparation in the hulls, then serve immediately.
Good tasting!

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