Recipe 120: Always eating the same kind of vegetables cooked in the same way…it’s a bit boring. If you agree with it, try these milky fennels and maybe you will have a new dish to add to your healthy diet. I’m also sure it’s a tasty side order for simple meat dishes and a clever solution for children because i use to loved it when i was little and i didn’t like uncooked fennels and vegetables in general.
To cook these fennels you will need: 1 or 2 fennels for person – some milk – nutmeg – salt – Parmesan and then if you want to put together some pork, you will just need some oil and rosemary or mustard and honey, depending by what you like the most.
The recipe is very easy: clean the fennels cutting all the green parts and taking off the first layer. Cut them in pieces and boil them. When they are tender, strain them and put them in a pan with just some milk.
Add some salt and nutmeg if you like it and wait until they become very tender and they absorb the majority of the milk. If you want to serve them as a side order with some pork, you can start to cook the meat now. You can try pork with rosemary or with a mix of a bit of mustard and honey, if you like these ingredients.
When the pork is cooked and the fennels are very tender, you can serve them adding just some Parmesan to the fennels. This is the final touch. Buon appetito!
PS: Mamy che abbinamento che abbiamo fatto tra finocchi e carne di maiale. I finocchi erano buonissimi e hanno convinto anche Nat che solitamente non li mangia ed era un bel po’ titubante. Lei invece ha cucinato il maiale, a me con il rosmarino fresco e per lei con una salsina che fa lei con mostarda e miele… ancora non ne sono convinta perche’ il gusto e’ un po’ particolare per me, ma con questa carne penso stia bene.
Posted in meat, vegetables, vegetarian
Tagged fennel, honey, milk, mustard, nutmeg, parmesan, pork, rosemary, salt