Another month and time for a new recipe. Having our vegetables delivered in a box scheme from Riverford determines what we will eat each week. We do not get to choose our selection and I have tried many new vegetables that I would never previously have encountered.
Fennel Provencal (serves 4)
2 bulbs fennel, sliced lengthways into 1/2" pieces
2 Tbsp olive oil
3 cloves garlic, peeled and thinly sliced
300g chopped plum tomatoes (I used tinned)
150ml dry white wine
a good handful of pitted black olives
3 sprigs fresh thyme
1 bay leaf
salt and pepper
Method:
Heat the oil in a good sized pan. Add the fennel slices and garlic. Cook for 4-5 minutes on each side until the fennel is golden brown. Remove from the pan and set aside.
Add the tomatoes and wine to the pan and heat until just bubbling. Stir in the olives, thyme and bay leaf. Add the fennel back to the pan. Cover and simmer for 20 minutes. Season with salt and pepper and serve.
Fennel is a not everyone's taste and I'm aware that many people don't like olives. However this recipe is wonderful and if you find yourself faced with fennel I really would recommend trying it. I teamed it with salmon lightly poached in orange juice, chilli and garlic and it led to a beautifully light and nutritious summer supper.
Happy Cooking and let me know how you get on
No comments:
Post a Comment