Whether you need a filling or a stuffing, this Fennel and Sweet Potato mixture fits the bill. It’s delightful and egg free- the smashed sweet potato holds the whole thing together so you can skip the egg.
Happy Eating,
~Monique
Fennel and Sweet Potato Filling/Stuffing
2 tbls avocado oil
1 small fennel bulb, finely chopped
1 cup chopped kale, finely chopped
2 celery sticks, finely chopped
1 tsp salt
fresh black pepper
4 large garlic cloves, minced
1 large sweet potato, steamed or roasted
1/2 cup fresh parsley, chopped
Add the finely chopped fennel, celery & kale to hot oil over medium heat. Cook till tender & charred, tossing often.
Add garlic, salt & pepper, cook a minute, remove from heat.
Smash the sweet potato really well into the into the fennel mixture along with the parsley.
Great for a ravioli stuffing (try my colorful vegan pasta dough)
Use this filling in ravioli, grilled cheese, quesadillas or even rolled in meats.