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Fennel and thyme flavour an autumn stew

Fennel contributes to a seasonal comfort food

Cooks looking for flavour ideas for a seasonal dish may wish to try an autumnal vegetable stew.

Professional chef Stevie Parle shared the recipe - which was described as a great comfort food - in the Telegraph.

He recommended slowly frying onion, garlic, celery and finely chopped stalks of swiss chard until very soft, using "a generous amount of olive oil".

Fennel, thyme and butter are then added and mushrooms and cooked potatoes are introduced to the mixture after the herbs have also softened.

Mr Parle advised covering with a lid when cooking and noted the ingredients should not look wet, but glossy and juicy after a few minutes.

His final tip was to serve with red wine and toasted bread doused in olive oil and rubbed with garlic.

The chef published his first cookery book - My Kitchen: Real Food from Near and Far - in 2010 and is working on a second due to be released next year.

Related Products: Fennel Seeds, Garlic Granules, Thyme

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