Braised Fennel on tomatoes with pumpkin vegetable and colourful quinoa

recipe curtesy of  ayurveda parkschloesschen

recipe curtesy of ayurveda parkschloesschen

2 Large fennel tubers (Clean, cut in half)

1 bay leaf

5 juniper berries

1/2 tsp. fennel seeds

5 cloves 750 ml vegetable stock (alternatively grained stock)

1/2 tsp. turmeric

olive oil

5-6 tomatoes (peel, largely diced)

1 leek (clean, cut into this strips)

1 bunch of parsley (chop)

500ml of tomato juice

Salt, pepper

Brown Sugar

1 tsp. dried thyme

Prepare the ingredients as described above.

Add fennel and spices to the vegetable stock and cook until firm to bite. Remove from the stock and drain on a cloth. Heat the olive oil in a pan and fry the fennel to brown on all sides.

Put the tomatoes, leeks and parsley in a bowl. Add the tomato juice, salt, pepper, sugar and thyme and mix well.

Put the tomato mixture ina casserole dish and put the fennel on top. Bake in the oven at 189-190 degrees for about 20 minutes. Please make sure that the fennel is not too dark; if necessary, cover with aluminium foil. The whole thing is done when the fennel is really soft.

Pumpkin Vegetable

600 g Hokkaido squash (dice)

2 Parsley roots (dice)

1 chili pepper (cut into small pieces)

1 Tbs. macadamia oil

125 ml vegetable stock

125 ml coconut milk

1 Tsp. Ras al Hanut (Arabic spice blend)

1/2 tsp. coriander, ground


Prepare the ingredients as described above.

Mix pumpkin, parsley roots and chili; steam in the oil while stirring. Put the “Ras al Hanut” and ground coriander over the pumpkin and lightly saute’. Add the vegetable stock and salt, bring to the boil and simmer for about 10 minutes. Then add the coconut milk and bring to a boil in an open pot.

Colourful Quinoa

150 g quinoa

450 ml vegetable stock

2 carrots (clean, cut into small cubes)

1/2 celeriac (clean, cut into small cubes)

1 zucchini (clean, cut into thin strips)

Olive oil or ghee


Prepare the ingredients as described above.

Rinse the quinoa under running water and bring to the boil with the vegetable stock. Simmer over low heat for about 15 minutes. Heat the oil, add the vegetables and saute’ while stirring. When the vegetables are almost cooked, fold in quinoa and season with salt.