Delicious autumn stew of half fennel bulbs with a deliciously sweet and creamy sauce of orange, figs, almond paste and maple syrup. With a little bit of coconut aminos (soy-free soy sauce) for a light saltiness. For a vegan lunch or as a side dish for Christmas dinner.

Braised fennel bulbs with an orange fig maple sauce and walnuts

ME (Marjolein Eikenboom)

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Cook Time 20

Total Time 20

Free from beef, chicken, fish, grains, legumes, nightshade, oils, peanuts, pseudograins, seeds

Diet Medical Medium, Paleo, Vegan

Keyword autumn/winter, Christmas

Cuisine European

Course dinner

Servings to 4 portions

Calories 209

Equipment

1 medium/large cast iron skillet with lid
or 1 large ceramic non-stick pan with lid
1 (sauce)pan
immersion blender
knife
stirring paddel
4 plates or 1 large
sauce bowl with sauce spoon

Ingredients

2 bulbs fennel
1 cup orange juice 4 to 5 oranges
5 figs
3 tbsp maple syrup
2 tbsp almond paste
2 tbsp coconut amino's or soy sauce if you eat soy
1 large handful walnuts

Optioneel

1 tbsp extra virgin olive oil

Instructions

Cut the fennel in half lengthwise. Place the flat side on your work surface and cut a thin slice from the bottom. Not too much, you want to keep the parts together as much as possible.
Also cut off the green stems and cut them into thin slices. Cut off the green leaves, you will use them as a topping later.
Juice the oranges.
Heat the pan (medium heat, not too hot or your oil will burn) and pour a little oil into the pan. Fry the 4 halves on the flat side until lightly brown.
Skip the frying if you want to cook this recipe oilfree.
Turn the fennel over onto the convex side. If parts come loose, that is not a big deal. You can simply place them back under the parts on the plates later. Divide the thinly sliced green stems around the bulbs,
Deglaze with the orange juice. Put the lid on the pan, turn the heat down and let it stew for 15 (still a bit crispy) to 20 (soft) minutes (simmering gently is fine, do not bring to the boil).
In the meantime, cut a nice slice from the middle of each fig. The rest can be cut into smaller pieces.
Pour the sauce into the saucepan (with the small cut stems). Place the pan with the fennel bulbs on the lowest possible setting. Put the lid on. This is only to keep them warm.
Add the figs to the sauce. Puree with the immersion blender.
Add the maple syrup, almond paste and coconut aminos. Let it simmer gently while stirring occasionally. This takes about 3 minutes.
Place the bulbs, flat side up, on the plates. Divide the sauce over them. I like to use about half and put the rest in a sauce bowl on the table.
Place the fig slices on the sauce. Crumble the walnuts over it (you can do this by hand). Top with the fennel leaves.