A variety of textures and fresh flavors, that’s all about this dish inspired by Nigel Slater’s “Greenfeast: spring, summer”. Fennel is such an underrated vegetable, but it’s so versatile. You can have it raw, roasted or quickly sautéed like here, with a mellow sweet potato, sharpy mustard seeds, runny egg yolk sauce, and a final squeeze of lemon juice to bring out the zing.
Sautéed Fennel with Sweet Potato, Mustard Seeds and 6-minute Eggs
makes 2 servings
1 sweet potato or 2 carrots, peeled
1 small fennel bulb with fronds
1 small red onion, cut into eighths
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon mustard seeds
sea salt, freshly ground black pepper
1. Slice the sweet potato into short lengths, about the size of a wine cork. Cook it in boiling water for about 6 minutes (carrots would take around 10 minutes).
2. Remove the stalks and fronds from the fennel bulb and separate them. Roughly chop the fronds (save them for serving) and thinly slice the stalks. Cut the fennel bulb in half and slice crosswise.
3. Heat the olive oil and butter in a large frying pan. Add the onion, fennel and mustard seeds; leave to color slightly, stirring occasionally. Add the cooked sweet potato and a handful of spinach (optional). Give it a good stir to coat everything. Season with salt, black pepper, and lemon juice. Serve with 6-minute egg (recipe here) and feta cheese. Eat warm or at room temperature.
I’d say that it’s the fennel that makes this dish special, but Nigel Slater claims you can substitute it for celery or asparagus.
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