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Vegetable-and-Fruit Trio: Fennel, Pumpkin, and Apple

Vegetable-and-Fruit Trio: Fennel, Pumpkin, and Apple
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As is known, fennel pairs well with fruits such as oranges and apples. And the fennel is also good with pumpkin – I have already found out this while enjoying another delicious vegetable trio: beets, pumpkin, and fennel. I am sure that apple and pumpkin is also a great marriage. So I just had to combine all three components together – the fennel, the pumpkin and the apple. It happened to be a very tasty combination. For the upcoming holidays – Thanksgiving or Christmas, this trio could be a great side dish.

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This vegetable-and-fruit dish can be roasted in an oven or simply pan-fried. Depending on the apple variety, the fruit should be added at the beginning or in the middle of the cooking process. Some kinds of apple could be too soft and will poorly keep their shape, if added early and roasted for a long time. That’s why I decided to pan-fry the vegetables and apples – it’s easier to control the apple’s ‘behavior’.

The vegetable-and-fruit healthy and tasty dish can be served as a meal for vegetarians, or as a side dish to compliment turkey, chicken, venison, beef, pork, lamb, fish, or ground meat products.

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Vegetable-and-Fruit trio: Fennel, Pumpkin, and Apple

 

4-6 servings

Ingredients

  • 250-300 g pumpkin, peeled and cut into chunks
  • 2 apples, peel, peeled and cut into chunks
  • 1 bulb fennel
  • Salt
  • Black pepper
  • Pinch of cayenne pepper (optional)
  • ½ tsp chili powder (optional)
  • 2-3 tablespoons olive oil 

 

 

Preparation

Cut off the fennel stalks. Save the stalks for a soup, stalk, sauce, or a stew. Cut the fennel bulb in half, and then cut each half into 4-6 pieces.

In a wide pan heat some olive oil. Add the fennel, sprinkle with salt and cook in a single layer over medium heat until golden brown, about 3-5 minutes. Transfer to a salad bowl or a platter.

Add more olive oil to the pan and cook the pumpkin sprinkled with salt. Add the pumpkin to the fennel.

Add a little more oil, increase the heat, add the apples and cook them until light golden brown, about 2-4 minutes. Transfer the apples to the vegetables.

Add black pepper and, if using, cayenne pepper and chili powder. Carefully stir and serve.

For roasted trio use the same method as described in the Oven-Roasted Beet-and-Pumpkin Salad recipe.

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Cook with pleasure!

 



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