Cream of fennel with saffron
Antistress, draining, good for transit
of saffron powder
of rice cream
(salt and pepper).
Wash the fennels, remove the outer leaves if they are too firm, then slice them into thin strips. Rinse the courgettes, peel them, leaving one skin of every other skin and then cut into slices.
Put in a saucepan with 1.5 liters of water. Salt, pepper, cover and cook for 30 minutes over medium heat.
When the vegetables are tender, pour them into the mixing bowl with the saffron and the rice cream. Mix until you get a smooth cream.