Fenouil Braise

Braised fennel

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About


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


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