Winter recipe – polenta with sautéed fennel

Winter is just around the corner … We would like to make sure that you have a few winter recipes at hand to accompany you through this season. Fennel, black salsify and eggplant are the vegetables we have chosen for you for appetizing winter dishes. https://imupro.com/product-guide/vegetarian/ We will start with a delicious polenta with sautéed fennel. More recipes will follow.    https://imupro.com/your-imupro/

Ingredients (serves four)

• 70 g polenta
• 300 ml water
• 200 g fennel
• salt, butter https://imupro.com/get/

Preparation

• Bring the polenta and water to boil while stirring, let it swell for approx. 10 minutes and keep warm. https://imupro.com/product-guide/screen-plus/
• In the meantime, wash and quarter the fennel and cut into thin strips. Finely chop the fennel greens and keep to one side. https://imupro.com/product-guide/basic/
• Sauté the fennel in 1 tbsp butter, pour in a little water and let it cook for approx. 5 minutes. Put the polenta on a plate, add the fennel and sprinkle with the fennel greens. https://imupro.com/product-guide/complete/

Note:

When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing. https://imupro.com/product-guide/vegetarian/