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Braised Fennel with Crispy Charred Leeks and Chile-Fennel Oil Recipe
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Food And Drink
a white plate topped with onions and other food on top of a table next to utensils
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themakermakes.com

Braised Fennel with Crispy Charred Leeks and Chile-Fennel Oil — The Maker Makes

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· 45min · Vegan, Gluten free · 6 servings
Silky smooth braised fennel and an irresistibly crispy-crunchy roasted leeks, onions and garlic chip topping, drizzled with a chile-fennel oil and served over a creamy hummus. Serve as a side to fish or chicken, or add a salad, potatoes or grain and serve as a vegan main. Both the shortcut canned-chickpea hummus and chile-fennel oil can be saved and used for future meals - they make a great breakfast hummus toast! #themakermakes #vegan #side #fennel #recipe
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Janine - The Maker Makes

Ingredients

Produce
• 540 ml Chickpeas
• 2 Fennel, bulbs
• 7 cloves Garlic
• 1 Leek
• 1 Lemon, Juice of
• 1/2 Onion, large
• 2 tbsp Red chile flakes
Condiments
• 2/3 cup Tahini
Baking & Spices
• 1 tbsp Fennel seeds
• 1 Salt & pepper
• 1/4 Tea salt
Oils & Vinegars
• 2 tbsp Olive oil
• 1/2 cup Olive or canola oil

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