Tuesday, June 26, 2012

Chia-fennel purée

I've been experimenting with savory dishes based on chia seeds.  This one turned out quite nicely, and is a good substitute for mashed potatoes. Kinda rounds out the meal, especially if you serve another dish with a nice rich sauce that cries for something to sop it up with. And chia gives you a full feeling like no other GAPS-legal food.  I searched through many

Make the chia gel ahead of time: the longer the chia seeds soak, the firmer the gel gets - meaning the less of those expensive seeds you use.  What's more, the longer they soak, the more nutrients you get from the seeds.  You can make the chia-broth gel in large batches to add to mashed carrots, squash, or other vegetable of your choice.  The gel keeps for at least a week in the refrigerator.

Chia-fennel purée

3 Tbs chia seeds
½ cup broth, seasoned to taste

1 onion, chopped
¼ cup butter, ghee or coconut oil
1 bulb fennel, chopped
½ cup broth, seasoned to taste

Prepare chia gel:

Mix chia seeds into broth in a container with a lid.  Stir once or twice then refrigerate 8 hours or more.

Cook fennel:

Sauté fennel in butter in a large pan on low for 5 minutes.  Add fennel and sauté for 5 minutes, then add broth and simmer until most of the liquid has evaporated, stirring frequently (do not cover pan).

Blend together:

Put chia gel and fennel in blender or food processor.  Process until smooth.  Check seasonings.

Serve warm.