Mediterranean Vegetables Tossed with Fennel Juice

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 2 fennel bulbs
  • 1 mild onion, peeled and sliced
  • 4-5 tablespoons extra-virgin olive oil


Roughly chop one of the fennel bulbs, and juice it. If you do not have a juicer, blend or process with a little water and rub through a sieve to obtain fennel juice. Otherwise, grate the fennel over a bowl and sieve it to catch the juice. Slice the other into wedges.

Fry the onion in the olive oil, and then add the fennel, beans, courgettes and peppers. Cook, stirring until the vegetabl