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Fenouils a La Tomate - Fennel With Tomatoes

A community recipe by

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Introduction

Courtesy of Mediterranean Cookery by Claudia Roden The gentle aniseed taste of fennel goes well with the traditional garlic, onion and tomato flavours of Provence.

Courtesy of Mediterranean Cookery by Claudia Roden The gentle aniseed taste of fennel goes well with the traditional garlic, onion and tomato flavours of Provence.

Ingredients

Serves: 6

Metric Cups
  • 3 small fennel
  • 3 small fennel

Method

Fenouils a La Tomate - Fennel With Tomatoes is a community recipe submitted by Franchini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Trim the fennel and cut in half lengthways. Fry the onion in oil till soft. Add the fennel and garlic and cook a few minutes.
  • Then add the tomatoes and wine, water to cover, bay leaves, salt and pepper and simmer gently for 1 hour or until very soft. Serve hot.
  • Trim the fennel and cut in half lengthways. Fry the onion in oil till soft. Add the fennel and garlic and cook a few minutes.
  • Then add the tomatoes and wine, water to cover, bay leaves, salt and pepper and simmer gently for 1 hour or until very soft. Serve hot.
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