When I read In Mol Araan the other week, I was reminded of the existence of bay leaves. I’m so spoilt that I have lots of bay trees growing around here so I just have to go out and get the leaves fresh. I usually use them when I make oven baked potatoes but the Chocolate Lady used them with apples I think it was and that made me long to use bay leaves. I want to follow her example and experiment a bit with bay leaves and sweet tastes but today I needed something healthy so I went for fennel braised with bay leaves and quinoa. And I didn't have to wait long before a lovely scent was breathing through my kitchen...
QUINOA E FINOCCHIO BRASATO CON ALLORO or QUINOA AND FENNEL BRAISED WITH BAY LEAVES
2 servings
2 dl quinoa
2 fennel bulb
1 medium onion
4 tblsp finely chopped celery stalk(s)
8 fresh bay leaves
1 dl white wine
Salt
1 tsp honey
Olive oil
- Slice the fennel bulb, the onion and chop the slices roughly
- Braise the vegetables in olive oil together with the bay leaves. I fold them a couple of times in order to release the flavour but I really don’t know if it makes any difference. Don’t forget to salt it.
- After a couple of minutes, add the white wine and the honey, continue to braise until it is golden.
- Boil the quinoa and mix the two before serving.
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