Winter is just around the corner … We would like to make sure that you have a few winter recipes at hand to accompany you through this season. Fennel, black salsify and eggplant are the vegetables we have chosen for you for appetizing winter dishes. We will start with a delicious polenta with sautéed fennel. More recipes will follow.
Ingredients (serves four)
- 70 g polenta
- 300 ml water
- 200 g fennel
- salt, butter
- Bring the polenta and water to boil while stirring, let it swell for approx. 10 minutes and keep warm.
- In the meantime, wash and quarter the fennel and cut into thin strips. Finely chop the fennel greens and keep to one side.
- Sauté the fennel in 1 tbsp butter, pour in a little water and let it cook for approx. 5 minutes. Put the polenta on a plate, add the fennel and sprinkle with the fennel greens.
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.