Fennel is a flowery, perennial herb in the carrot family, indigenous in the Mediterranean shores. Because of its aromatic taste it has become famous both in culinary and medicinal uses. It is extremely rich in fibre and vitamins C and B-6.
I love eating fennel both raw and cooked. This is a simple recipe but makes a really tasty side dish.
2 big onions
2 big fennels
1 teaspoon of ground sweet pepper
1 teaspoon of curcuma
1 teaspoon of ground nutmeg
125gr of soya cream
Cut the onions in thin slices then fry in a pan with oil until the reach a golden colour. Then add the fennel previously cut in slices.
Add the spices, salt to taste and a glass of water then let cook for about 15 minutes. In case it needs doing for longer you can add spoonfuls of water to avoid it burning.
Add the soya cream and simmer for a few more minutes. Serve hot.