Fennel and bean ragout
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Ingredients
- 100 g crème fraîche
- 2 garlic cloves
- 400 g fennel
- 2 red onions
- 200 g washed, prepared kale
- 1 oranges
- 2 tbsp olive oil
- 200 g dried borlotti beans
- 1 cube vegetable bouillon
- 1 star anise
- ½ tsp salt
- a little pepper
- 1 tsp dried oregano
- salt
- pepper
- 1 dl white wine
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