Fennel casserole with tempeh

This year we harvested beautiful fennel from our garden. Fennel is one of our absolute favourite vegetables because it's so versatile: sometimes crisp and fermented, sometimes soft and creamy baked in the oven.
We want to use as much of our harvest as possible, so today we're making a trio of fennel dishes: a delicate fennel salt, crisp, fresh, fermented fennel stalks, and, as the highlight, a hearty fennel casserole with chickpea tempeh. Enjoy cooking!

Fennel salt

Ingredients:

• Fennel greens (fennel fronds) – from 2 bulbs
• 1/2 tsp fennel seeds (optional)
• 2 tbsp coarse rock salt (tastes less salty than cooking salt)

Preparation:

1. Cut off the fennel greens and dry them (in a dehydrator, oven or in the sun).
2. Grind finely in a blender with fennel seeds and salt.
3. Store in an airtight container.

The fresh, aromatic salt with fennel sweetness is ready. It goes wonderfully with fish dishes, on cream cheese bread, with tempeh and tofu, or with oriental dishes. We now always keep it on the dining table for seasoning.

Fermented fennel stalks

The fibrous fennel stalks are usually thrown away, but fermenting them is a great way to use this part of the plant and make a delicious, homemade topping! If you can't find fennel stalks, the recipe works just as well with finely sliced fennel.

Ingredients (for 1 jar, approx. 500 ml):

• Fennel stalks
• ½ apple
• Salt
• 1 splash of apple cider vinegar
• Water

Preparation:

1. Finely slice the fennel and apple using a food processor.
2. Place a preserving jar (approx. 500 ml) on a kitchen scale and press "Tare".
3. Layer the fennel-apple mixture in the jar, leaving about 3 cm free at the top.
4. Fill the jar with water to within 1 cm of the rim.
5. Calculate 2% of the weight of the water and fennel; that's how much salt to add now.
6. Add a splash of apple cider vinegar.
7. Weigh it down with a smaller glass lid or a water-filled zip-top bag so that no fennel floats to the surface. Then loosely place the lid of the jar on top.
8. Leave to stand at room temperature for 3–5 days, placing a small bowl underneath, until you see the liquid begin to bubble due to fermentation.
9. Then close normally, store in the fridge and simply take out portions.

A crisp, fresh, slightly tangy topping for all kinds of dishes, bowls, pasta and millet. Just give it a try!

Fennel casserole with chickpea tempeh

Ingredients (for 3–4 people):

• 2 fennel bulbs
• 1–2 onions
• 1 clove of garlic
• 200 g chickpea tempeh
• 80 g quinoa (or millet)
• 2 tbsp tomato paste
• 4–5 sun-dried tomatoes in oil
• 1 tbsp soy sauce
• 4 tbsp cream cheese
• 100 ml oat milk
• Grated cheese for topping
• 1 tbsp vegetable stock
• Salt, pepper, oil

Preparation:

1. Clean the fennel, quarter it and remove the core. Cook in vegetable stock for 5 minutes, then drain.
2. Preheat the oven to 175 °C (top/bottom heat).
3. Cook the quinoa in salted water, then drain.
4. Caramelise the diced onion and garlic in oil over medium heat, dice the tempeh, fry it along with them, then deglaze everything with the soy sauce.
5. Layer the ingredients in a casserole dish:
   • Fennel pieces
   • Tempeh and onion mixture
   • Dollops of cream cheese and tomato paste
   • Sun-dried tomatoes
   • Quinoa
   • Salt and pepper
   • Pour over the oat milk and sprinkle with grated cheese.
6. Bake in the oven for about 30 minutes, until the surface is golden brown.

One of our absolute favourite casseroles in late summer! The fermented fennel stalks and some fresh fennel fronds are perfect for garnishing, and for an extra fennel kick, you could season it with fennel salt!

Have fun cooking and enjoy your meal!