Fennel, Carrot and Celery Spaghetti
Lots of people are unsure of using fennel in their cooking because it can have a strong taste of aniseed which when it is raw. However, once cooked down in this dish, I find that the carrot and celery balance that strong aniseed taste and create a sweet and rich tomato pasta sauce that will go with any type of pasta.
Fennel is know for it's anti inflammatory properties and can help to aid with digestion. It is high in magnesium, potassium and iron.
Serves: 2 people
Prep time: 10 minutes
Cooking time 35 minutes
1 large fennel bulb diced (keep the fronds and set aside)
1 white onion finely diced
2 carrots finely diced
2 celery finely diced
400g tin chopped tomatoes
3 tbsp Balsamic vinegar
1 vegetable stock cube - 250ml water
Salt and pepper
1tbsp of olive oil
Spaghetti (or any other chosen pasta)
Add the oil to a large sauce pan, gently heat over a medium setting. Add the onion and sweat with the lid on until soft. Add the carrot, fennel and celery with salt and pepper and sweat together for around 8 minutes with the onion.
Turn the heat up and add the balsamic vinegar, keep stirring to help burn the vinegar off and then add the stock. Allow to simmer for 10 minutes to reduce and then add the tinned tomatoes.
Simmer until the tomatoes become sweet and reduced down to a thick, rich sauce. I add tomato puree to thicken at the end.
Serve over your preferred pasta, I prefer either spaghetti or linguini. Top your dish with the fresh finely chopped fennel fronds.