Juicy thickened stalk of fennel is bulbous, boiled, baked, put in soups and stews. Leaves resembling dill, added to salads, sauces and marinades. Inflorescence of fennel is used in canning vegetables. And seeds as a spice and flavoring. Do not leave without attention and the root of the fennel. It was dried, ground and used as an additive in the confectionery industry.
INGREDIENTS
- red onion – 1 piece
- fennel – 1 head
- medium zucchini – 1 piece
- 2 cloves of garlic
- canned white beans – 400 g
- olive oil – 2 tbsp
- zest and juice of 1/2 lemon
- goat cheese – 150 g
- rustic sour cream – 200 ml
- hard aged cheese, better cheese – 50 g
- salt, freshly ground black pepper
STEP-BY-STEP RECIPE
Step 1
Onions to clear, cut slices. Wash the fennel and cut into thin rings. Zucchini cut into cubes. Garlic peel and chop. Beans drain in a colander, rinse.
Step 2
Fry in 1 tbsp oil over medium heat onion, garlic, fennel, lemon zest, 10 min. Add zucchini and cook for another 5 min.
Step 3
Put the beans, season with salt, pepper and heat 3 minutes add the lemon juice, stir and remove from heat.
Step 4
Refractory form of grease remaining oil and put in her vegetable mass. Goat’s cheese chopped into small pieces. To fill in vegetables with sour cream, sprinkle with Parmesan and goat cheese. Bake for 15 min.
For the record
This aromatic plant is extremely popular in Mediterranean countries, Scandinavia, China and Japan. In ancient times fennel was prized primarily for its healing properties. It was thought that it can be used to restore damaged eyesight. By the way, and now many doctors advise to rinse a decoction of fennel seeds, because of its disinfectant properties proven by science. In addition, fennel helps with coughs, insomnia, stomach pain. In many countries, fennel seeds with their light anise scent used to freshen breath. Fennel is also unique in the fact that all its parts can be used to prepare various dishes.
