Fennel Stew with Potatoes and Saffron
Delicious yet simple to make recipe for fennel stew with saffron, potatoes, leeks and great white beans. Perfect vegan dinner party food!
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Cooking tools:
- Mortar and pestle
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- 1 leek (~500 g / 1 lb)
- 1/2 g saffron (10-15 saffron threads)
- 2 tbsp canola oil
- 1 kg (2 lb 3 oz) potatoes, peeled and cubed
- 2 l water
- 2 tbsp bouillon (equal to 2 cubes)
- 2 heads of fennel (~800 g / 1 lb 12 oz)
- 460 g (1 lb) cooked great white beans (~6 dl / 2 1/2 cups), rinsed and drained
- 1 tbsp white wine vinegar
- 150 g (5 oz) feta cheese of your choice
- Salt
- Black pepper
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