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Vellutate of fennel in my own way

ingredients

servings

5

Fennel

2 unit

Carrots

4 unit

Onions

1 unit

Extra virgin olive oil

1 spoon

Iodized salt

1 pinch

Fennel seeds

2 spoons

Mashed potatoes

300 oz

soups from Italy

Vellutate of fennel in my own way

Vellutate of fennel in my own way

vegan high in fiber high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vellutate of fennel in my own way

Necessity does virtue .. It also happened to me this time, happy and charged to prepare a new and tasty recipe I open the fridge and here is the void. There Are No Potatoes! Velvety without potatoes? Challenge accepted! I have in mind a great alternative!

Vellutate of fennel in my own way step 1

step 1

Wash and rip the fennel, carrots and onion. Cut into thin slices. Put the fennel in a bowl with water and a spoon of bicarbonate for about 10 minutes and rinse.

Vellutate of fennel in my own way step 2

step 2

In a pan add the onions. Allow to stew with a spoon of oil and a glass of water. When the onions are golden they fill the pan of water.

Vellutate of fennel in my own way step 3

step 3

Add fennel, carrots and fennel seeds. Salve and let bake low for at least 40 minutes.

Vellutate of fennel in my own way step 4

step 4

Take the purée previously prepared and pour into a berry (tall and narrow container) along with fennel, carrots, onion and a baking jar. Blend with an immersion mixer.

Vellutate of fennel in my own way step 5

step 5

Pour the mixture into single-layered bowls and decorate according to their tastes.

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