Fennel Nicoise

1. 1

   Trim the fennel and cut each head into quarters.

2. 2

   Boil in salted water for 10 minutes and drain very well.

3. 3

   Chop the onions and garlic finely.

4. 4

   Heat the oil and saute them until they rae golden and soft.

5. 5

   Add the fennel and stir well over low heat.

6. 6

   Skin the tomatoes, remove the seeds, chop the flesh roughly and add to the saute mixture.

7. 7

   Add the wine, thyme, salt and pepper.

8. 8

   Stir well, cover and simmer for 1 hour.

9. 9

   Put into a serving dish & chill before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.