Fenouil Braise

Braised fennel

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Ingredients

  • 6 heads of fennel
  • 4 tablespoons olive oil
  • 2 garlic clo

Method

Cut the fennel bulbs in half lengthways. Place the oil and garlic in a heavy-bottomed frying-pan with a lid. Season the fennel and place, cut-side down, in the pan. Cook, covered, over a very gentle heat for 30 minutes, turning occasionally. Add the tomatoes and season with salt and pepper. Cover and cook for a further 30 minutes at the lowest heat possible, until the fennel is tender. If there