- 2 FENNELS, in strips
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 4 TOMATOES
- 1/2 CUP WHITE WINE
- 50 GRAM GRATED CHEESE
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- 2
KOHLRABIES, peeled and cubed
- PIECE OF GINGERROOT, grated
- 1 RED PEPPER, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 TSP FENUGREEK SEED
- 1/2 TSP CUMIN SEED
- 1/2 TSP CURRY POWDER
- 1/2 TBSP SUGAR
- HANDFUL GREEN CORIANDER, cut
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Cook the fennel 5 minutes
and put it in an oven dish. Slice two tomatoes and arrange them on the
fennel. Fry the onion and garlic 5 minutes. Chop 2 tomatoes finely and
add them. Add the wine and pepper and salt to taste. Bring this mixture
to the boil and simmer for 15 minutes. Pour it over the fennel and sprinkle
with cheese. Bake the fennel gratin 20 minutes in the oven at 180 degrees
Celsius.
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Stir fry the pepper,
ginger, garlic, fenugreek and cumin seeds for 5 minutes. Add the kohlrabi
and the curry powder, stir fry 3 minutes more. Add three tablespoons
of water, the sugar and salt to taste and simmer for 10 minutes. Sprinkle
with coriander.
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