Turmeric and lemon fennel
Sia il finocchio che la curcuma sono degli ingredienti dai sapori molto particolari e che non tutte/i apprezzano. Oggi ti faccio vedere una ricetta per dei deliziosi finocchi in padella alla curcuma che combina proprio questi due elementi in un’accoppiata vincente. L’aggiunta del limone a fine cottura rende i sapori in questa ricetta ancora più speciali e bilanciati! Gusta questi finocchi alla curcuma su un letto di Chickpea hummus or even try my oven-baked beets.
Why you will love these pan-fried fennels
- A light side dish: these pan-cooked fennels are a perfect light side dish. This recipe is also gluten-free.
- Rediscover fennel: Cooked fennel is often an under-appreciated food. With this colourful recipe you will get a tasty vegan side dish that will make you rediscover the potential of pan-cooked fennel.
- Quick and easy: your turmeric fennel will be ready in a matter of minutes, making pan-frying faster than baking or stewing fennel.
- Side dish or starter: you can serve pan-fried fennel with turmeric as a side dish or as a vegan appetiser.
Here are all the ingredients you'll need
For this fennel recipe, you will need a few simple ingredients:
- 1 fennel
- 1/2 leek (optional, alternatively a white onion)
- 1 teaspoon turmeric powder
- 1/4 lemon juice
- Olive oil to taste
- salt to taste
- pepper to taste
Preparation (step-by-step)
- Wash the fennel and cut it into slices of about 3-4 mm.
- Heat the extra virgin olive oil in the frying pan. Add the fennel and leeks or onion.
- Let cook for a few minutes on medium low heat, stirring occasionally.
- Add water to the pan to boil the fennel (approx. 100-150 ml will be enough)
- Add salt, pepper and turmeric powder.
- When cooked, add the lemon juice and stir briefly.
Pro tip
Storing the fennel
You can store your pan-cooked fennel with turmeric and lemon in an airtight container in the fridge for up to 4 days.
I am sure you will love this turmeric lemon fennel recipe. Have fun in the kitchen!
Turmeric and lemon fennel
Equipment
- 1 non-stick frying pan
Ingredients
- 1 fennel
- 1/2 leek (optional, alternatively a white onion)
- 1 tsp turmeric powder
- 1/4 lemon juice
- as needed Olive oil
- as needed salt
- as needed pepper
Instructions
- Wash the fennel and cut it into slices of about 3-4 mm.
- Heat the oil in the frying pan. Add the fennel and leeks or onion.
- Let cook for a few minutes on medium low heat, stirring occasionally.
- Add water to the pan to boil the fennel (approx. 100-150 ml will be enough)
- Add salt, pepper and turmeric powder.
- When cooked, add the lemon juice and stir briefly.
Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.
See you soon!
Very refreshing, na bomb!