Braised Fennel on Pumpkin

1 lt 11/2 pt vegetable stock
1 lemon, juiced
2 cloves of garlic
80 g 3 oz margarine
4 bulbs of fennel, trimmed and cut into wedges, save the fronds to decorate
40 g 2 oz rocket
15 g 1 oz roasted flaked almonds
400 g 14 oz Butternut or pumpkin, peeled and seeded, roughly chopped
80 ml 3 fl oz olive oil
2 tsp cumin
1 tsp paprika
3 cloves garlic
salt and pepper to taste
Preheat oven to 200 C, 400 F, Gas Mark 5, to roast the pumpkin.
In a roasting tray combine by tossing together the pumpkin, cumin, paprika, garlic and salt and pepper to taste. Cover with tinfoil and roast for 10 minutes  until the pumpkin is soft.
Braise the fennel by placing in a pan with the stock, lemon juice, garlic and margarine. Bring to the boil and simmer for 15 minutes until the fennel is tender.
In a food processor process the pumpkin mix until smooth.
Divide the pumpkin mix into 4 bowls. arrange the braised fennel on the top with a little of the fluid.
Decorate with the rocket, fennel fronds and roasted almonds.
Serves 4 people.
The vegetable stock left over from the braised fennel may be refrigerated or frozen for future use. It will have a strong fennel flavour.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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