Fennel Nicoise
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
fennel bulb
|
*
|
| 2 | medium |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 5 | tablespoons |
olive oil
|
|
| 1 | pound |
tomatoes
|
|
| ¼ | pint |
white wine
dry |
*
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
fennel bulb
|
*
|
| 2 | medium |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 75 | ml |
olive oil
|
|
| 453.6 | g |
tomatoes
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Trim the fennel and cut each head into quarters.
Boil in salted water for 10 minutes and drain very well.
Chop the onions and garlic finely.
Heat the oil and sauté them until they rae golden and soft.
Add the fennel and stir well over low heat.
Skin the tomatoes, remove the seeds, chop the flesh roughly and add to the sauté mixture.
Add the wine, thyme, salt and pepper.
Stir well, cover and simmer for 1 hour.
Put into a serving dish & chill before serving.
