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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash [vegan] by Sarah Philpott

Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash [vegan] by Sarah Philpott

5 from 1 vote

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This whole roasted fennel recipe with cherries and pistachios and creamy polenta mash is from Sarah Philpott’s latest cookbook: The Seasonal Vegan.

Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash

Whole Roasted Fennel with Cherries & Pistachios and Creamy Polenta Mash – A Vibrant Vegan Delight

I love roasted fennel and this recipe is just so delicious.  Such a light yet comforting meal to be enjoyed with a glass of red wine. You can prepare the polenta and red cherry sauce while the fennel is roasting in the oven.

The Seasonal Vegan offers around 70 delicious plant-based recipes organised seasonally in four chapters with some gorgeous pictures from Manon Houston.

This brand new cookbook aims to “debunk the myth that eating seasonally is expensive, or solely for the middle classes, and lays out the environmental and nutritional benefits of doing so”.

Making of the of British seasonal ingredients alongside a few imported one such as citruses, banana, pineapple …  Sarah Philpott has created some simple and delicious recipes such as this whole roasted fennel dish. Best of all most of the ingredients should already be available straight from your kitchen cupboards.

When I go food shopping, my first stop is always the fruit and vegetable aisle, where I watch the colours change from red to orange then green and back again across the course of the year. Wouldn’t it be dull if we ate the same all year round? – Sarah Philpott

With vegetables taking centre stage, The Seasonal Vegan is a celebration of food as it should be: simple, delicious, vibrant, nutritious and in complete harmony with the world around us.

roasted fennel

The Seasonal Vegan by Sarah Philpott is published by Seren Books and available from their website here.

roasted fennel

Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash [vegan] by Sarah Philpott

This whole roasted fennel recipe with cherries and pistachios and creamy polenta mash is from Sarah Philpott’s latest cookbook: The Seasonal Vegan.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 55 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr
Course Entertaining, Family Meals
Cuisine English
Servings 4 servings
Calories 620 kcal

Equipment

roasting dish
saucepan
pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 4 fennel bulbs
  • 4 Tbsp olive oil
  • the juice of 1 orange
  • salt and pepper
  • 50 g pistachios shelled and roughly chopped

FOR THE CHERRY SAUCE:

  • 300 g cherries stones removed
  • 50 ml water
  • 50 g white sugar
  • 2 Tbsp balsamic vinegar
  • a pinch of salt

FOR THE POLENTA MASH:

  • 150 g quick-cook polenta
  • 600 ml boiling water
  • 150 ml oat milk
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • the juice of 1 lemon
  • salt & pepper
(Switch on to prevent your screen from going dark)

Instructions
 

  • Preheat the oven to 150C. Put the fennel bulbs in a large roasting dish and drizzle over the olive oil and orange juice and season with salt and pepper. Roast for 40-45 minutes or until golden and tender.
    4 fennel bulbs, 4 Tbsp olive oil, the juice of 1 orange, salt and pepper
  • While the fennel is cooking, make the cherry sauce. Roughly chop the cherries, discard the stones, and put in a saucepan with the sugar, water, balsamic vinegar and salt, and heat over a low temperature for about 5 minutes.
    300 g cherries, 50 ml water, 50 g white sugar, 2 Tbsp balsamic vinegar, a pinch of salt
  • Quickly make the polenta. Pour the boiling water into a large pan, add a good pinch of salt and heat over a medium temperature. Slowly pour in the polenta, then stir constantly for 4-5 minutes – be careful as it can bubble almost volcanically. When the polenta is firm and begins to come away from the sides of the pan, turn off the heat. Add the oat milk, olive oil, maple syrup and lemon juice and season, then stir well.
    150 g quick-cook polenta, 150 ml oat milk, 2 Tbsp olive oil, 2 Tbsp maple syrup, the juice of 1 lemon, salt & pepper, 600 ml boiling water
  • Take four plates and spoon a dollop of polenta mash onto each of them. Take the fennel out of the oven and carefully cut in half lengthways. Layer the two halves on top of the mash on each plate and scatter over the pistachios. Divide the cherry sauce between the four plates and serve.
    50 g pistachios

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 87gProtein: 10gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gSodium: 144mgPotassium: 1366mgFiber: 11gSugar: 43gVitamin A: 572IUVitamin C: 34mgCalcium: 207mgIron: 3mg
Keyword fennel

Find this recipe online:

Whole Roasted Fennel with Cherries and Pistachios and Creamy Polenta Mash [vegan] by Sarah Philpott

https://theflexitarian.co.uk/recipe-items/whole-roasted-fennel-with-cherries-and-pistachios-and-creamy-polenta-mash-vegan-by-sarah-philpott/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Mushroom Polenta Tart [vegan] [gluten free]
  • Blood Orange Polenta Cake [vegan]
  • Fennel & Apple Salad
  • Review: The Occasional Vegan by Sarah Philpott
  • Fennel Salad with Creamy Tahini Dressing
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Recipe July 21, 2020 · Created by: The Flexitarian Leave a Comment

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