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Soba With Fennel, Chevre And Kumquats

This Soba With Fennel, Chevre And Kumquats recipe uses Fennel Bulb, Kumquats, Olive Oil, Onion, and Garlic. It takes about 30 min and serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 1/3 lb
• 1 tsp
• 1
• 1
• 1 tsp
• 1 cup
• 8 oz
• 4 oz

Method (preview)

1. 1

   Bring a large pot of water to boil for the soba.

2. 2

   Quarter the bulb and cut out most of the core.

3. 3

   Thinly slice each piece crosswise.

4. 4

   Thinly slice the kumquats and remove the seeds.

5. 5

   Heat the oil in a nonreactive skillet over medium-high heat.

6. 6

   Add the onion, garlic, and sliced fennel and saute 2 to 3 minutes.

7. 7

   Add the thyme, kumquats, and wine or broth.

8. 8

   Cover, lower the heat to medium, and cook 5 minutes.

9. 9

   Remove from the heat and add salt and pepper to taste.

10. 10

    Boil the soba al dente.

11. 11

    Drain and arrange on four plates.

12. 12

    Spoon the sauce over the noodles.

13. 13

    Top with crumbled goat cheese and the reserved chopped fennel leaves.

14. 14

    EACH: 412 cals, 12g fat (27%)

15. 15

    INFO* recipe from CITRUS: A Cookbook. 1997 Chartwell. ISBN 0785807861 >email