Slather your tongue with something nutty and soft. And, indulge.
Fleshy fennel and earthy leek cooked in coconut milk with garlic, thyme and sumac covered with toasted walnuts; Fennel Leek and Walnut Stew.
This dish will burst any belief that vegan food can’t be easy to rustle up.
Make this:
- When you’ve had a long day at work and fancy a nibble that’ll have you reenergised in no time
- When the nights are drawing in and a hearty meal that’ll satiate those taste buds is much needed
- When you’ve got a dinner party and you’re pushed for time; a quick and easy dish is what you need
Fennel Leek and Walnut Stew was inspired when having looked at my stark pantry I realised that creating a quick and dirty dish was no option when I had three main ingredients – fennel, leek and walnut.
Fennel Leek and Walnut Stew is vegan and paleo.
Love.
Edward x
Ingredients
- 1 leek, stripped, quartered and diced
- 4 tablespoons of olive oil
- 1 shallot
- 400ml coconut milk
- 3 cloves of garlic
- small bunch of thyme leaves
- 1tsp sumac
- 1 fennel bulb, chopped
- 50g walnuts
- Season to taste
Instructions
- In a large pan, sauté the shallot in a couple of tablespoons of oil, until translucent.
- Pour in the coconut milk. Mix in the fennel, leeks, garlic, thyme and sumac. It might be easier to tie the thyme in some string.
- Bring to the boil and reduce to a medium heat for about 15 minutes. Switch off the heat.
- In a frying pan, toast the walnuts in the remaining oil over a low heat for a couple of minutes.
- Season to taste and garnish with the walnuts.
- Serve warm.
