Hearty pan braised fennel on a fine bed of hummus. Perfect as a light lunch or dinner or as an oriental appetizer. Together with fresh sourdough bread or hummus a poem. High in fiber, vegan and gluten-free.
Preheat a roasting pan or large pot and pour in olive oil.
30 ml Olive oil
Wash fennel bulbs thoroughly, cut in half lengthwise and remove from hard pieces (such as the stalk).
2 Piece medium tubers fennel
TIP: Save celery greens and sprinkle over finished dish at the end.
Place tubers in roasting pan with cut side facing inward. Season with garam masala, garlic granules (or fresh garlic cloves), pepper and salt. Cover and let simmer for 10 minutes.
2 Piece medium tubers fennel, 1 tbspn Garam Masala, 1 tbspn Garlic granules or 2 fresh garlic cloves, ½ tbspn Pepper, Salt to taste
After 10 minutes, remove lid and cut fennel bulbs in half once. Put the lid back on and simmer for another 10 minutes.
Spread bread slices with hummus to taste and place braised fennel halves on top.
Salt to taste, A portion of hummus classic, Baguette, Fresh lemon slices
Serve with hot sauce, fennel greens and other garnishes as desired and enjoy!
Hot sauce to taste
Best kept fresh, fennel stewed without hummus 2-3 days airtight in the refrigerator. Not suitable for freezing.