Stuffed Fennels


I made this recipe a month ago, I took the photo and then I forgot… Yet it was excellent! Then this morning, browsing through my things, I found the photo and then … I propose you the recipe! I used small fennels, because they were organic, and then not “puffed up”.

6 or 7 small fenneld, or 4 large
tomato sauce
3 or 4 cloves of garlic
nutritional yeast flakes
salt, pepper and extra virgin olive oil
fresh basil

Cut the fennels in halves, lengthwise, after having removed their stems, and wash well. Put them in the basket to steamcook vegetables, and steam cook them for about twenty minutes. Once cooked, empty the inside leaving the outer skins. Chop it finely, very thin. Meanwhile, fry the cloves of garlic, cleaned and crushed, in a pan. Add the tomato sauce, chopped fennels, olives, capers, well rinsed, and let it cook for about ten minutes.
Season with oregano, basil, salt and pepper, and fill the skins of fennel that have been aside with this mixture. Sprinkle with yeast flakes, season with a drizzle of olive oil and place them in the oven, to bake au gratin for a quarter of hour.
Enjoy your meal!

Chef: Edera from VeganBlog

  1. Cassandra78 1 February 2011 at 14:43

    They look delicious! Definitely worth a try, as I know fennels are very good, but I don’t like them that much, you know…always looking for new ideas to cook them

  2. heidi 3 February 2011 at 08:15

    I Love them!

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