Fennel Mixed Veggies

Benefits of Fennel
Fennel is a plant with long green stalks and a large white bulb. It belongs to the carrot family, though its bulb grows above ground rather than underground. It has a sweet, anise-like aroma that enhances both raw and cooked dishes. Its origins trace back to Greece and Italy, and it is widely used throughout the Mediterranean region.

Fennel is also incorporated in mouth fresheners, toothpaste, and antacids. It offers numerous health benefits due to its essential oils, including:
• Boosts Immunity
• Treats Indigestion
• Prevents Cancer
• Reduces Heart Diseases
• Prevents Anemia
• Improves Brain Function
• Regulates Blood Pressure
* Prevents Flatulence and Constipation

In addition to its medicinal uses, fennel is a popular ingredient in both desserts and savory dishes around the world. Like other edible stalk vegetables such as parsnips and celery, every part of the fennel plant—the bulb, seeds, stalk, and leaves—is used. It even makes a delightful and healthy tea.

Fennel Mixed Veggies
This recipe combines the wonderful benefits of fennel with fresh vegetables, all bound together by a light and refreshing zucchini coriander sauce. Rich in vitamins, antioxidants, protein, complex carbohydrates, and minerals, this dish nourishes your body while delighting your taste buds. Enjoy every bite of this easy-to-make, tasty dish!

Print Recipe

Fennel Mixed Veggies

Main – Dadaji Fusion Recipes

By SS Shiva – Serves: 4-5

Prep Time: 25 minutes – Cooking Time: 5 minutes – Total Time: 30 minutes

Fennel offers nutritional benefits as it relieves anemia, indigestion, flatulence, constipation, colic, and diarrhea. It also provides relief for respiratory and menstrual disorders—issues common in today’s stressful, polluted environment and over-consumption of processed foods. Additionally, fennel is used in eye care products such as drops and eyewash. Its essential oils, potent plant compounds, and minerals contribute to numerous health benefits, including boosting immunity, supporting heart health, improving brain function, and regulating blood pressure.

Ingredients

• 2 carrots
• 1 sweet potato
• ¼ pumpkin with skin
• 2 bulbs of fennel
• 2 tablespoon coconut butter
• A pinch of salt to taste
• A pinch of black pepper to taste
• Zucchini Coriander Sauce:
• 1 zucchini, sliced
• ¼ cup olive oil
• 1 teaspoon salt
• 1 lemon, juiced
• 1 tablespoon raw honey
• 1 small bunch of coriander
• ½ teaspoon white pepper
• Mustard sprouts for garnish

Instructions

1

Rinse and dice the carrots, pumpkin, and sweet potato into bite-sized cubes.

2

Chop the fennel bulbs.

3

Mix the diced carrots, sweet potato, pumpkin, and chopped fennel in a large bowl. Add coconut butter and toss to coat the vegetables evenly.

4

Season with salt and black pepper.

5

Steam the sliced zucchini until half-cooked.

6

Add all the sauce ingredients to a blender and blend until smooth.

7

Spread the sauce evenly over the mixed vegetables.

8

Top with mustard sprouts and serve immediately.

9

Enjoy this simple and flavorful veggie mix with its smooth, tasty sauce!

Nutrition

• 190.0 Calories
• 17.6g Carbohydrates
• 0.0mg Cholesterol
• 13.9g Fat
• 4.4g Fiber
• 2.3g Protein
• 4.7g Saturated fat
• 548.0mg Sodium
• 7.6g Sugar
• 0.0g Trans fat