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Categories:Viewed: 131 - Published at: 5 years ago
Ingredients
- 2 cups water approx
- 1 bulb fennel large of
- 1 yellow squash
- olive oil drizzle of
- 1/4 cup cream optional
- 2 tablespoons garlic chopped up
- 1 tablespoon cumin approx
- 1 tablespoon curry approx
- 1 tablespoon ginger approx
- 1 pinch paprika use your judgement
- sea salt
Method
- Pre-heat the oven to 350 degrees.
- Chop up the fennel stalks and bulb and place them on a baking sheet or a piece of aluminum foil.
- Chop up the garlic and add it to the fennel, along with some olive oil and salt.
- Let roast for 25 minutes, checking on the fennel periodically.
- Add water to a medium-sized pot and let boil.
- Chop up the squash and add to the boiling water.
- Check on the fennel and add it to the pot.
- Make sure the flame is on low.
- Add the seasonings (tumeric, curry, paprika and cumin), along with the cream.
- Stir and cover the pot.
- Let cook for another 15 minutes.
- Turn off flame or remove and taste.
- When
