Crispy fennel wedges with sour cream and sweet chilli sauce from In Praise of Veg: A Modern Kitchen Companion (page 74) by Alice Zaslavsky

  • sour cream
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute sunflower oil for rice bran oil, runny honey for golden syrup, rice crumbs or quinoa flakes for panko breadcrumbs, aquafaba for eggs, and store-bought sweet chilli sauce for the book's "Indonesian sambal with pineapple". See recipe for a vegan variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rice bran oil, runny honey for golden syrup, rice crumbs or quinoa flakes for panko breadcrumbs, aquafaba for eggs, and store-bought sweet chilli sauce for the book's "Indonesian sambal with pineapple". See recipe for a vegan variation.

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