If you want to do it right, you have to go regional and seasonal. That's why we love summer and we cook whatever the garden offers us at that moment. And today, we had fennel. So why not bread it and bake it? That's exactly what we've done. And then we took the freshly harvested beetroots and made them go through our spiralizer. Check out the recipe for this excellent dish:
First slice the fennel into "boats" and take out the stalk without cutting to deep and making them fall apart. Cook these for 4 minutes in salted water.
Now we prepare the coating:
1/2 a bowl of chickpea flower
1 teaspoonful of salt
some pepper and
1 spoonful of curry powder
Take half a glass full of water and pour it in to create a thick dough.
Now take a baking dish, oil it and bread it. Dry the fennel with a cloth and coat it with dough. Then bread it and put it in the baking dish. This goes into the oven at 180 C°. After 5 minutes put some oil on the fennel to allow the breading to become crispy. Let it bake for another 10 minutes, and it's done! :-D
Use this time to skin and spiralize the beetroot. Put some neutral oil in a pan and roast freshly chopped garlic. Add the beetroot spaghetti for a minute to the pan and season with salt and pepper.
Chop some fresh parsley to sprinkle over the dish. Beetroot and parsley are a perfect combination!