Tuesday, August 14, 2012

Seitan & Fennel Ragout

Fennel and lemon-spiced seitan cooked in caramelized fennel, shallots, parsley and tomato.

Seitan & Fennel Ragout
serves 3
1 tsp fennel seeds
1 tsp dried parsley
1 tsp salt
1/2 tsp pepper
2 tbl all-purpose flour
8 oz seitan, small-medium chunks
4 tbl extra virgin olive oil, divided
juice of 1 lemon
2 large shallots, thinly sliced
1 fennel bulb, cored, thinly sliced
8 oz cremini mushrooms, thinly sliced
1/4 cup roughly chopped parsley
2 tbl tomato paste
1 cup white wine
1 cup water

Use a mortar and pestle or a spice grinder to combine the fennel, parsley, salt and pepper. Add the flour. Toss the spice mixture with the seitan.
Brown the seitan and lemon juice in 2 tbl olive oil until crispy, 10 minutes. Transfer to a plate and set aside.
Add 2 tbl of olive oil to the pan and add the shallots, fennel, mushrooms and parsley. Saute for 10 minutes until the vegetables start to caramelize and become tender. Season with salt and pepper.
Add the tomato paste and cook for 3 minutes. Add the white wine, water and seitan. Bring to a simmer, cover and cook for 15 minutes.
Remove the cover and cook 5 minutes more. Taste and season with salt and pepper.

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