Fennel and Apples
Fennel and apples is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 bulbs fennel
- 2 Apples
- 1 onion
- 2 tbsp oil
- 50 ml white wine
- 100 ml Vegetable broth
- 1 cup crème fraîche
- 1 tsp curry powder
- 20 ml Calvados
- Salt
- Cayenne pepper
- 2 tbsp almond slivers
- basil (for garnish)
- curry powder (to dust)
Instructions
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1.
Quarter the fennel, remove the core and cut into strips. Set aside the fennel fronds.
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2.
Peel and dice the onion. Sauté the fennel in hot oil, add onions and curry briefly, then deglaze with white wine. Cover and simmer for about 2-3 minutes. Quarter the apples, remove the cores, slice into strips and add to the fennel. Pour in broth, top with crème fraîche, season with salt, cover and cook for another 5-6 minutes until just tender.
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3.
Meanwhile, toast the almonds in a dry pan until golden brown.
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4.
Finish the dish by adding Calvados, seasoning with salt and cayenne pepper. Serve on warmed plates, dust with extra curry powder, and garnish with almond slivers, fennel fronds, and basil.
