MIDDLE EASTERN FENNEL AND ROOT STEW WITH DATES AND HERBS
This delicious stew is an all-year highlight as its ingredients can be found easily throughout every season.
It’s very easy to make and the enchanting smells will not only imbue your kitchen with Middle Eastern aromas,
but also the homes around you, to your neighbours’ envious distress.
Feel free to serve it alongside a grain of your liking for a more substantial meal.
Heat olive oil in a big pan with a lid. Add the onions and sauté until transparent (6-8 minutes). Add the garlic and sauté for another minute. Add the spices, agave syrup, orange juice and water. Cook for 1 minute.
Add the fennel, sweet potatoes, parsnip, carrots and dates. Mix well, then cover with the lid and cook for 40-50 minutes until all the vegetables are cooked and the mixture achieves a stew-like consistency. Check and stir from time to time in order to prevent burning. Season to taste.
To serve, place the stew into bowls. Add a dollop of Greek yoghurt, then top with coriander, flat leaf parsley, dill, as well as the fennel greens. Sprinkle with flaked almonds and enjoy!
2 onions, halved and finely sliced
4 garlic cloves, finely sliced
Small pinch of saffron
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground coriander
2 tsp ground cumin
1 tsp red chilli flakes
2 tsp agave syrup
Juice of 1 orange
2 bulbs fennel, trimmed and coarsely chopped, leaves kept for topping
2 sweet potatoes, peeled and cubed
4 parsnips, peeled and cubed
5 carrots, peeled and sliced
1 handful dried pitted dates, chopped
Salt and pepper, to taste
Handful coriander leaves, finely chopped
Handful flat leaf parsley, finely chopped
Handful dill, finely chopped
1 pot of Greek yoghurt
Almonds flakes, chopped