Steamed Fennel and Courgette
Recipe by Katie BeswickPhotography by Victoria Harley
This recipe serves one, though I do usually cook enough to do me for breakfast or lunch the next day.
My Italian aunty, who makes the best home cooked food I’ve ever eaten, introduced me to this recipe earlier in the year. It is to die for. And I don’t even like fennel.
1x small fennel
1 ½ x courgettes
1 x large onion
Salt and pepper
Wash the vegetables. Remove the thick outer layer of skin on the fennel, along with the green tops and the root and discard. Slice the remaining fennel and the onion very thinly. Chop the courgette into chunks. Place a large sauté pan (a frying pan will do if that’s all you have) over medium/low heat and add a teeny splash of olive oil. Throw in the onion and fennel and cover with a lid so that a steam is created inside the pan. Steam for five to seven minutes, stirring if necessary, and then add the courgette and parsley and steam for a further seven minutes, or until the fennel is soft and the courgette is cooked through. Stir, and season with salt and pepper to taste.
Serve immediately with salad and sardines for lunch or dinner.