Steamed Orange Fennel with Rice
Steamed orange fennel with rice is a recipe featuring fresh ingredients from the sprout vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red shallot
- 1 Garlic clove
- 1 tbsp butter
- 150 ml blood orange juice (with pulp)
- 100 ml Vegetable broth
- 1 small tin saffron threads (0.1 g)
- Salt
- Pepper (freshly ground)
- 1 tsp Honey
- 4 fennel bulbs
- 2 tbsp freshly chopped parsley
Instructions
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1.
Peel the shallot and slice it into thin rings. Peel the garlic clove and cut it into thin slices. In a pot melt the butter and sauté the shallot with the garlic until translucent. Deglaze with the juice, add the broth and stir in the saffron. Season with salt, pepper and honey.
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2.
Wash, trim, halve fennel bulbs lengthwise and place them in a steamer basket. Cover, hang over the simmering liquid and steam for 8-10 minutes.
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3.
Remove, keep warm briefly and reduce the liquid for about 5 minutes. Arrange the fennel halves on deep plates, pour the reduced liquid over them and sprinkle with parsley before serving.
