white beans and fennel stew · Netherlands
A substantial Netherlands-inspired stew built around fennel and cooked pulses.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Clean the fennel and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the fennel and cook for a few minutes.
Add the stock, cover and simmer for 15 minutes.
Rinse the cooked pulses and stir them into the stew. Heat for five minutes until piping hot.
Stir in the mild mustard, ground nutmeg, chives and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.