CookEat Recipe
Fennel and Courgette Sauce with Cinnamon
Tender simmered fennel is blended with raw courgette and shallot into a thick vegetable sauce. Ground cinnamon and coriander give it a warm spice profile, while red wine vinegar adds acidity.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Remove the fennel stalks, tough outer layer and hard core; slice the bulb very thinly. Trim the fresh courgette and grate finely. Peel and finely mince shallot. Use ground cinnamon, coriander seed; measure before adding.
Step 3
Bring 1000 ml of the water to a boil. Add the thinly sliced fennel and simmer for 8–12 minutes until easily pierced, then drain.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared fennel, courgette, cinnamon, ground coriander, red wine vinegar, shallot in a blender with all the olive oil. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
If the sauce is too thick, stir in the reserved blending water 5 ml at a time, up to 180 ml in total. Stop at the consistency wanted for serving; discard any unused water.
Step 7
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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