Fennel Pollen
Fennel Pollen brings soft anise-like fennel to herbal and culinary preparations. Review the ingredients and follow the directions on the package for the intended use.
Ingredients: Wild Fennel Pollen
Recipe to try
Beet & Carrot White Bean Mash with Fennel Pollen
Serves: 4
Ingredients
- a small pinch Fennel Pollen
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups peeled beet, cut into ½-inch cubes
- 2 cups carrot, cut into ½-inch pieces
- 1 tablespoon neutral cooking oil
- 2 cans (15 oz each) white beans, drained and rinsed
- ½ cup vegetable broth
- 2 tablespoons chopped fresh parsley
Method
- Mix the featured seasoning with the olive oil and lemon juice.
- Heat the neutral oil in a large skillet over medium heat. Add peeled beet, cut into ½-inch cubes and carrot, cut into ½-inch pieces. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- In a saucepan, heat the beans and broth for 5 minutes, then mash roughly. Stir in half the seasoning mixture.
- Spoon the bean mash into four bowls. Top with the vegetables, remaining seasoning mixture and parsley.
Further reading
For independent information about botanicals and their safety, see the NIH Herbs at a Glance directory. Research on other preparations does not establish an effect for this product.
Product and wellness information
Information on this page, including references to traditional uses of herbs, is provided for general educational purposes only and is not medical advice. Our products are not intended to diagnose, treat, cure, or prevent any disease or replace professional medical care. Review each product’s ingredients and directions before use, including any “external use only” instructions. If you are pregnant or nursing, take medication, have a medical condition, or are selecting an herbal product for a child, consult a qualified healthcare professional before use.