Tempeh and fennel braised in buttermilk

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Recently, I decided to experiment with making my own butter from heavy cream (it’s dead easy - literally just whip heavy cream until it’s way past the stiff peaks stage and the butterfat will start to clump together and pull away from the buttermilk), and I ended up with about a half-pound of lovely salted butter, and a cup of buttermilk to deal with. Last night, I decided to make this dish with some produce I had in the fridge - it was divine.

It’s fairly rich, so serve alongside rice, quinoa (which I had last night) or half a baked potato - nothing too heavy.

To make it: 
  • 1 fennel bulb, sliced very thinly (cut off the top and the bottom, cut in half, and then slice it)
  • 3 medium spring onions, white parts included (a bit thicker than scallions, but not too big), cut into 1″ strips lengthwise - slice the white part down the middle lengthwise as well
  • 1 block 5-grain tempeh, cut into four pieces
  • 2 tbsp butter
  • 3/4 cup buttermilk

Begin by melting the butter in a large sauté pan and throw in the fennel. Cook the fennel for about 5-10 minutes until it starts softening a bit, then add the tempeh and spring onions, a bit of salt and pepper and the buttermilk. Cover and cook over low heat for about 10-15 minutes, until fennel is nice and soft - then layer

  • 1 bunch asparagus, cut into 1″ pieces

right on top of everything. Cover again, and cook on low heat for about 3-5 minutes, until asparagus is just tender. Stir everything together, and serve over rice or quinoa.