Fennel is a plant that has multiple benefits for our body, such as its expectorant, antioxidant and diuretic properties, among many others. However, unlike other countries such as Italy and France, where its consumption is usual and is available to everyone, getting it in Spain is not an easy task. However, its sale is extending more and more and we can find this product in some supermarket chains. I invite you to continue reading this recipe for fennel and apple rolls in mustard sauce and prepare it, you will love it!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make vegetarians of fennel: |
| For crepes: 4 tablespoons of common flour 2 tablespoons of chickpea flour ¼ teaspoon of bicarbonate ½ teaspoon of turmeric 1 pinch of salt 200 milliliters of water 2 tablespoons soups of olive oil | For the filling: 1 large fennel unit ½ Golden apple unit 1 jet of lemon juice la grated skin of half lemon 1 teaspoon of ginger powder 1 pinch of salt 1 pinch of pepper para the Mostsa sauce: 1 small onion unit 2 tablespoons of flour 2 vegetable broth cups 1 tablespoon ancient mustard soup (with granites) 1 pinch of salt 1 pinch of pepper pepper pepper |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make vegetarians of fennel:
1. To perform the crepes, take a container and mix common flour with that of chickpeas, baking soda, turmeric and salt. When these ingredients are well integrated, it gradually adds the water, stirring until obtaining a liquid mass without lumps.
2. Add the olive oil, mix well and let stand for half an hour. Meanwhile, prepare mustard sauce. To do this, finely cut the onion and refuse in oil until toasting it slightly. Then, incorporate the flour, remove for two minutes and pour, little by little, the vegetable broth. It is important not to stop moving. Add the old mustard spoon, mix and reserve four tablespoons of this unfinished sauce for the filling.
3. Once the amount for the filling of the rolls has been removed, it ends by adding to the sauce another tablespoon of mustard, another pairing satin of the apple and rosemary chef of Hero. When ready, remove from heat and reserve.
4. Done this, prepare the stuffing of the rolls. To do so, cut the fennel in half throughout, remove hard stems, outer leaves if they are not well and the dark part of the trunk. Remove the heart from fennel and reserve it.
5. Now, cut the halves into small cubes and refuse them in oil or margarine until they become transparent. When this occurs, it incorporates the half apple already peeled and cut into cubes (save the skin), the lemon juice and the zest, the ginger, salt and pepper. Remove, cover the pan and let cook until the fennel is soft and the apple begins to get rid of. Add the tablespoons of the sauce that you reserved, move and remove from fire.
6. Separate the heart from the fennel into segments, leaving the leaves they may have, and seasoned with lemon juice, olive oil and ground black pepper. Leave Marinar stirring from time to time.
7. Now that you have everything ready, its time to do the crepes. Mix the dough well, take a non -stick and clean pan and heat it. Pour one or two cacillas of the dough and extend it evenly by the base of the pan. To do this, you can use a straightening scraper like the one seen in the photograph.
8. When you observe that bubbles begin to appear in the crepe, it is time to turn it around. As you are doing them, you will have to be stacked on a dish to avoid hardening and break down when they fold them.
9. cut the skin of the apple into thin strips and rebound them in Yolanda flour, or any other type suitable for rebobes without egg. Shake to remove excess flour and fry them in abundant oil to acquire a crunchy consistency. Booking.
10. It has reached the turn of mounting the vegan rolls. Take a crepe, place a scoop full of filling on the edge, fold the bottom and turn the edges to the center as seen in the photograph. He just enrolled, as if it were a spring roll.
11. paint each of the rolls with oil or margarine and bake them at medium temperature until they are crispy. To serve, place two fennel rolls on each dish, throw them with mustard sauce and decorate with the skin of the fried apple. Then, add the denied hearts, with a little sprinkled salt, and voila! More delicious vegan and vegetarian recipes such as my blog target = _blank re = NOFOLWCOCINA WITH GREEN LIGHT.
