{"id":5702,"date":"2016-08-28T13:03:36","date_gmt":"2016-08-28T13:03:36","guid":{"rendered":""},"modified":"2019-12-27T11:44:59","modified_gmt":"2019-12-27T10:44:59","slug":"braised-fennel-with-garlic-capers-and-olives-sauce","status":"publish","type":"post","link":"https:\/\/everydayplantpower.com\/nl\/2016\/08\/28\/braised-fennel-with-garlic-capers-and-olives-sauce\/","title":{"rendered":"Braised fennel with garlic, capers and olives sauce"},"content":{"rendered":"<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/everydayplantpower.com\/wp-content\/uploads\/2016\/08\/a2492-1cc051_6eed233ffb14461b9bb75d084ef6a6cbmv2_d_3264_2448_s_4_2.jpg?w=1000&#038;ssl=1\" alt=\"\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"> I found this recipe in one of Ottolenghi&#8217;s cookbooks (Plenty more) and although it is a long list of ingredients and preparation instructions, I decided to give it a go. It was definitely well worth the effort and the amount of work was not at all to bad or of-putting. In fact I had enough time left to prepare roasted sweet potatoes with purple bean herbs and sticky tomatoes to go with this lovely dish.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/everydayplantpower.com\/wp-content\/uploads\/2016\/08\/29933-1cc051_426f52733cf34ed9adcfd6e2a4e264a1mv2_d_2448_3264_s_4_2.jpg?w=1000&#038;ssl=1\" alt=\"\" \/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/everydayplantpower.com\/wp-content\/uploads\/2016\/08\/714c1-1cc051_18f8f4db501d4817be8affec5521a29bmv2_d_3264_2448_s_4_2.jpg?w=1000&#038;ssl=1\" alt=\"\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">If you want to try the fennel (I strongly recommend you to!) you will have to check his website <a href=\"http:\/\/www.ottolenghi.co.uk\" rel=\"nofollow\">http:\/\/www.ottolenghi.co.uk<\/a> or his book Plenty more.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The sticky tomatoes are really very simple to prepare: take 500 grams of cherry tomatoes and cut them in half.  Mix them with 2 spoons of honey, minced garlic 2-3 gloves, 3 spoons of olive oil,  teaspoon of chili flakes (optional), sea salt and black pepper. Place them on a baking tray covered with baking paper. Put them in the oven at 190\u2103 for 30 minutes . You can use them as a side dish, in a salad, on top of your rice, on toast  and whatever else you can think of!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The sweet potato needs no more explaining I think, cut them the way you prefer, season them with sea salt, black pepper olive oil and than add any kind of herb like thyme, rosemary, chives,  I used purple bean herb from my own veggie patch this time. Roast them in the oven for about 25 minutes until tender (200\u2103).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Together it formed a lovely meal, the flavors of the three &#8220;items&#8221; combined perfectly!<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/everydayplantpower.com\/wp-content\/uploads\/2016\/08\/a790b-1cc051_739a093150c648a0ab5af48b06e6cfc8mv2_d_3264_2448_s_4_2.jpg?w=1000&#038;ssl=1\" alt=\"\" \/><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>I found this recipe in one of Ottolenghi&#8217;s cookbooks (Plenty more) and although it is a long list of ingredients and preparation instructions, I decided to give it a go. It was definitely well worth the effort and the amount of work was not at all to bad or of-putting. In fact I had enough&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/everydayplantpower.com\/nl\/2016\/08\/28\/braised-fennel-with-garlic-capers-and-olives-sauce\/\">Lees Meer<\/a><\/div>","protected":false},"author":147279797,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[35425],"tags":[20533530,1305941,13596700,5757506,9285680,50204900,17570,8845,7490451],"class_list":["post-5702","post","type-post","status-publish","format-standard","hentry","category-main-course","tag-braised-fennel","tag-capers","tag-kappertjes","tag-ottolenghi","tag-plantaardig","tag-plantbased","tag-recept","tag-recipe","tag-venkel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Braised fennel with garlic, capers and olives sauce - Everyday Plantpower<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/everydayplantpower.com\/nl\/2016\/08\/28\/braised-fennel-with-garlic-capers-and-olives-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Braised fennel with garlic, capers and olives sauce - Everyday Plantpower\" \/>\n<meta property=\"og:description\" content=\"I found this recipe in one of Ottolenghi&#8217;s cookbooks (Plenty more) and although it is a long list of ingredients and preparation instructions, I decided to give it a go. 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