Ingredients:
2 tablespoons olive oil
2 large fennel bulbs, thinly slice with feathery leaves reserved
1 medium onions, chopped
2 cloves garlic, crushed
1 tablespoon coriander seeds, lightly crushed
4 medium tomatoes, peeled and chopped
1/2 medium cauliflower, divided into florets
3/4 cup green beans, trimmed
1 1/2 cups button mushrooms, halved or quartered
salt & freshly ground black pepper
2 -3 tablespoons chopped fresh parsley
Directions:
Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
Cover and cook for 5 minutes.
Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
In a separate pan steam the cauliflowers and green beans until just tender.
Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
Stir in the cauliflowers and green beans, and season with salt and black pepper.
Remove from the heat and set aside.
Sprinkle with parsley and serve warm or cool.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.