Mediterranean-style Fennel

Name: Mediterranean-style Fennel
Ingredients: 4 tablespoons olive oil; 4 garlic cloves, peeled; 12-16 baby fennel bulbs (or 4 ordinary fennel bulbs, cut into quarters); 12-16 baby fennel bulbs (or 4 ordinary fennel bulbs, cut into quarters); 100 ml (3½ fl oz) meat stock; 12 fresh purple basil leaves; 4 ripe but firm plum tomatoes, skinned, deseeded and cut into quarters; 1 tablespoon chopped fresh oregano; 100 ml (3½ fl oz) water; 8 large spring onions, cut into 5cm (2in) lengths; 1 bay leaf; 100 ml (3½ fl oz) dry white wine; Salt and freshly ground black pepper; Salt and freshly ground black pepper; A little lemon juice

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

12-16 baby fennel bulbs (or 4 ordinary fennel bulbs, cut into quarters)
4 tablespoons olive oil

Gluten-free

Method

Fennel is a spectacular vegetable, with a distinguished appearance and a flavour to match. It is best appreciated in the Mediterranean, especially Italy, France and North Africa. Here is a delicate Mediterranean-style preparation, full of the region’s sun-drenched flavours.

Remove the fronds from the fennel and trim the bulbs. Heat the olive oil in a shallow pan, add the fennel and whol