Who says vegan cooking has to be difficult? Not Tasting Page, that’s for sure! Their recipe for fennel and courgette sautée is quick, easy and it only needs three ingredients.
Packed full of flavour and natural goodness, it makes an incredible side or main - even meat-eaters will love pairing it with their favourite protein!
A fresh dish you’ll love to add to your meal rotation, it’s a recipe you really have to try.
Overview:
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2-4 people
Ingredients:
1 large fennel bulb, chopped with stems & fronds removed
2 large courgettes, trimmed & diced
1 tbsp fresh thyme
2 tbsp oil
Salt & pepper, to taste
Instructions:
Put a large pan over a medium heat and add the oil.
Once the oil’s warm, add the fennel, stir and cook for 5 to 7 minutes until softened.
Add the courgette and seasoning. Cook for another 5 to 7 minutes until the veg has softened and any liquid has evaporated.
Add the thyme and mix well.
Taste and adjust the seasoning if needed. Serve hot.
Storage tips
Once cool, put in an airtight container and keep in the fridge for up to two days.
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