Leek and Fennel Stew with a Dill Sauce

By SEB_UK

Where vegetables bask in contentement.

Ingredients

• 600 g/1 lb 5 oz leeks,
• 1 fennel,
• 1 red pepper,
• 2 cloves garlic,
• 1 ActiFry spoon fresh chopped dill,
• 100 ml/3 1/2 fl oz reduced fat cream or single cream,
• 100 ml/3 1/2 fl oz vegetable broth,
• 1 ActiFry spoon oil of your choice

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Cut the leeks in half lengthwise and then into slices. Put in a strainer and wash well. Cut the fennel and pepper into a cubes. Mince two garlic cloves.

Pour the oil in the ActiFry and brown the garlic, leeks, peppers and fennel for 10 minutes. Add the vegetable broth and the cream.

Allow to simmer for 10 minutes and add the fresh dill immediately before serving.