More roast fennel adventures! Today I made a “creamy” base of broad beans with finely chopped celery, leek, and a couple of chillies sweated for 10 minutes. Then threw in some roast garlic that was in the oven with the fennel, finely chopped fresh rosemary and some dried oregano and thyme, plus stock powder. Then blended it all together (thinned out with copious amounts of pasta water), and threw in the roast fennel, a tin of tuna, a handful of nutritional yeast, and finally some cooked risoni/orzo pasta. Topped it off with some fresh chopped parsley.
An interesting mix of textures and maybe orzo wasn’t the right choice (will it all congeal into a slab tomorrow?), but certainly tastes alright. If I had some capers or olives for a bit of extra briney bite, this would be 👌🏽
More roast fennel adventures! Today I made a “creamy” base of broad beans with finely chopped celery, leek, and a couple of chillies sweated for 10 minutes. Then threw in some roast garlic that was in the oven with the fennel, finely chopped fresh rosemary and some dried oregano and thyme, plus stock powder. Then blended it all together (thinned out with copious amounts of pasta water), and threw in the roast fennel, a tin of tuna, a handful of nutritional yeast, and finally some cooked risoni/orzo pasta. Topped it off with some fresh chopped parsley.
An interesting mix of textures and maybe orzo wasn’t the right choice (will it all congeal into a slab tomorrow?), but certainly tastes alright. If I had some capers or olives for a bit of extra briney bite, this would be 👌🏽