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Fennel and grape vegetables
 

Ingredients for 4 people:
 

• 2-3 fennel bulbs, stalk removed and cut into small pieces
• 1 cup of grapes
• Olive oil
• 1 bay leaf
• 1⁄2 tsp cane sugar
• 1 tsp herb salt
• 1 dash white wine
• 200 ml vegetable stock
• 1 tbsp rice flour
• 1⁄2 tsp pepper, black
• 1 tsp spice mix "Surya-Provence" (alternatively: 1/2 tsp herbes de Provence, 1/4 tsp turmeric and 1 tsp sweet paprika)
• a few saffron threads
   

Preparation:

 

1. Soak the saffron threads in a little vegetable stock.
2. Heat the olive oil, sauté the bay leaf, fennel and a pinch of cane sugar in it, let it stew a little in its own juice, deglaze with white wine, pour in the vegetable stock, add the herb salt and simmer for 10 minutes.
3. Turn off the hob, mix in the pepper, soaked saffron, grapes and spices.
4. Thicken slightly with rice flour and leave to infuse for a few minutes.

 

Enjoy your meal!