30th March 2020
Sautéed Fennel, Leeks and Mushrooms
This delicious recipe is bursting with flavour and doesn't take long to prepare.
1 tablespoon olive oil
2 tablespoons dry white wine or water
2 large leeks, white and palest green parts only, washed and chopped well
1 large fennel bulb, stalks trimmed away, quartered and sliced
250g cup mushrooms, sliced
1 tablespoon parsley, chopped
1 tablespoon crushed walnuts or almonds
Salt, freshly ground black pepper and Parmesan cheese according to taste
Heat the oil and wine in a large frying pan.
Add the leeks, fennel and mushrooms, and sauté over a medium heat, stirring frequently until the leeks are wilted and the fennel tender-crisp – this normally takes 10-15 minutes.
When the vegetables are done to your liking, stir in the parsley and walnuts.
Sprinkle with Parmesan cheese according to taste. Season with salt and black pepper and serve immediately. Serve with pasta, sautéed potatoes or salad.