(Recipe from Simon Hopkinson; The vegetarian option)
2 heads of fennel, 8 long wedges each
1 medium celeriac, fat chip shapes
2tbsp olive oil
Salt & pepper
50g butter
3tbsp Pastis
100ml white wine
Juice & zest 1 lemon
2tbsp chopped parsley & fennel fonds
Preheat the oven 150°C
Fry the fennel &
celeriac in the oil & seasoning 15 minutes
Add the butter, pastis &
wine
Cover and bake in the oven 1
hour
Stir in the chopped parsley
& fonds
Insects are just like you
& me except some of them have wings
Kuzhali Manickarel
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