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🍽️ Pan with Fennel, Parsnip, and Fava Beans

190 kcal · 30 min · 4 servings

Ingredients

• 0.5 head fennel (100 g)
• 1 parsley root (approx. 60 g)
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• 1 tbsp olive oil
• 80 ml vegetable broth (or white wine)
• 0.5 tsp lemon zest
• 500 g broad beans (shelled)
• coarse sea salt
• pepper (from the mill)
• 2 sprigs parsley

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the tough cores from the fennel.
3. 3. Slice the fennel flesh into thin strips.
4. 4. Peel the parsnip.
5. 5. Cut the parsnip into round slices.
6. 6. Peel the shallot.
7. 7. Peel the garlic.
8. 8. Finely dice the shallot and garlic.
9. 9. Heat butter and oil in a large pan.
10. 10. Add the fennel and parsnip to the pan.
11. 11. Sauté the vegetables with the lid on for about 5 minutes.
12. 12. Add the diced shallot and garlic.
13. 13. Cook everything for another 4 minutes.
14. 14. Deglaze the pan with a little vegetable broth or wine.
15. 15. Grate the lemon zest directly over the vegetables.
16. 16. Boil the fava beans in salted boiling water for about 5 minutes.
17. 17. The beans should still be firm to the bite.
18. 18. Drain the beans.
19. 19. Let the beans drip dry for a moment.
20. 20. Stir the drained beans into the vegetables.

Nutrition per serving

• kcal: 190
• Protein: 10 g · Fett/Fat: 9 g · Carbs: 22 g