Cooking, Main Dishes

Stuffed Fennel Bulbs

For 6 people:
6 fennel bulbs – 1/2 Lb pork sausage – 1/2 package fresh mushrooms – 1 egg – 1 onion – 2 garlic cloves – 1 carrot – 1 celery stalk – thyme – 3 laurel leaves – 1/2 cup olive oil – 1/2 cup white wine – 1 cup chicken broth – salt – pepper – pressure cooker

Wash, cut the branches and leaves of the fennels (keep them aside) and dig a hole in each of them using a knife, and an ice-cream scooper.

Stuffed Fennel Bulbs digging with an Halloween knife for pumpkins

Stuffed Fennel Bulbs digging with a ice-cream scooper

Immerse them in boiling water for 2 minutes, then cool them off, and drain the bulbs upside down on paper towel.

Stuffed Fennel Bulbs boiling

Stuffed Fennel Bulbs, drying on paper towel

Cut in very thin dices: the branches of the fennels, half of the onion, and the mushrooms. Sauté in a pan with 1/4 cup olive oil for 2 minutes. Let it cool down.

Stuffed Fennel Bulbs, vegetable in pan

In a medium bowl: mix the pork sausage, the diced garlic, the whole egg, the thyme, salt and pepper, and the vegetable.
Stuff the fennel bulbs.

Stuffed Fennel Bulbs, being stuffed

In a pressure cooker: sauté in 1/4 cup olive oil the other half of the onion, the carrot, and the celery all cut in thick slices, for 3 minutes. Add the thyme, and the laurel leaves.

Stuffed Fennel Bulbs, vegetable in cooker

Put on top of the vegetable: the stuffed fennel bulbs.

Stuffed Fennel Bulbs, in the pressure cooker

Add the wine and the chicken broth. Salt and pepper.
Close the cooker and cook for 30 minutes.
Serve on a white plate with around the stuffed fennel bulbs: the vegetable and the juice.

Stuffed Fennel Bulbs final

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