Who doesn like to enjoy a good spoon dish? We love them! Therefore, on this occasion, we show one of the most traditional pots of Spanish gastronomy, specifically of Andalusian, easy to prepare and without complications. This is the pout of fennel, nutritious and delicious. Fennel is a herbaceous plant with ramifications up to two meters long, an intense green color, which are in different warm areas of the world. We can find them wild in the Mediterranean area, which is used in spectacular and aromatic gastronomic recipes, it is also usually used for medicinal infusions. There are multiple varieties of this type of grass, although among them the most recognized in the kitchen is the sweet fennel, which usually sprouts in early March, although the heat is the one that influences its development. Now that you know a little more the main ingredient of the dish, we go with the recipe we show in recipesgratis to know how to make fennel stew, you will love it!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make fennel stew: |
| 1 WIND WIND BUNK 300 grams of white beans and chickpeas (150 g of each legume) 3 medium potato 3 cloves of garlic 2 laurel leaves 1 teaspoon of ground white pepper 4 cloves of smell 1 tablespoon soup of extra virgin 3 pinch olive oil 4 glasses of water 1 piece of chorizo 1 piece of pork mask 1 teaspoon of ground rosemary 1 piece of black pudding 1 piece of bacon or bacon 1 tail of ternera 1 pork hand 1 veal bone 1 ham bone |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, stew, |
Ingredients to make fennel stew:
1. Here we have the food list that you will need for this great fennel stew. Before nothing, it is important to highlight that legumes should be soaked the night before, if they do not use them. If you use cooked boat legumes, you will have to add them with the potatoes. Getting to the list of ingredients, the amount of meat and the type is to taste, since everything will depend on the number of diners, whether you want me to have more or less flavor , etc.
Trick: The Canarian fennel stew adds a carrot and carnes cob to the ingredient list and does not use meats. AlmerÃas usually adds rice.
2. put to cook in a quick pot with half a liter of water the meat and legumes so that they are very tender. In this case, the cooking will be carried out in two batches. The first one must last 30 minutes without making a previous stir -fry, so easy. If you do not have express pot, you must use a conventional pot and also cook these ingredients but for 60 minutes over medium-low heat. Depending on the size of the pieces, you may need a little more. To make the Canarian version, cook the legumes with vegetables instead of the meat.
Trick: If you use boat legumes (canned), do not add them now, so that it cooks only the meat.
3. After this first half hour, uncover the pot and introduce spices, garlic, oil and salt. You can not add spices if you do not want or replace them with others that you like more.
4. Incorporates the potatoes and the fennel cut into pieces of about 10 centimeters, although you can also decide if you want it in longer or shorter branches. Cover the pot and cook the fennel stew for 20 minutes. We continue over medium-low heat. If you chose to use boat legumes, add them now.
Trick: Remember that, if instead of fast pot kitchens in a casserole or lid pot without pressure, you should always fold your cooking time.
5. If you have enough time, we recommend you let the fennel pot to rest for at least two hours, since the flavors will end up settling and will be much tastier. If you cannot wait, it will be irresistible anyway. And ready! You already have your fennel stew recipe prepared to serve, good benefit!
