Fennel with Tomatoes and White Wine Recipe

Fennel is one of those vegetables that people often do not consider serving. But it's extremely versatile and goes well with fish and lamb. It's also at its best around the time of spring lamb, which makes it an ideal Easter accompaniment.

If you are not sure about fennel as a vegetable then I really urge you to give this dish a chance, as I am sure it will change your mind about this under-rated vegetable. And don't just serve it with fish!

Fennel with Tomatoes and White Wine

Serves: 4

Ingredients:

8 fennel bulbs

4 tbsp olive oil

4 garlic cloves, crushed

generous pinch of crushed, dried, chillies

1 tbsp fresh thyme leaves, chopped

8 ripe tomatoes, blanched, peeled and coarsely chopped

300ml (1 1/4 cups) dry white wine

200ml (4/5 cup) vegetable stock

pinch of caster sugar

2 tbsp flat-leaf parsley, finely chopped, to garnish

Method:

Trim the fennel neatly, then cut each bulb into quarters through the root (so that the segments hold together). If the bulbs are large cut in half first then cut each half into thirds.

Heat the oil in a roasting tin set on the hop, add the fennel pieces and cook for a few minutes, or until golden brown all over. Remove from the pan and set aside.

Add the garlic, chilli and thyme to the oil remaining in the pan and fry for about 30 seconds, then add the tomatoes and cook for 3 minutes more. Pour in the wine then bring the mixture to a boil. Reduce to a simmer and cook for 1 minute then add the stock, bring back to a boil, reduce to a boil and cook for 2 minutes more.

Season the tomato mix, adding a pinch of sugar then add the fennel and spoon over the sauce. Cover with kitchen foil then transfer to an oven pre-heated to 170ºC (325ºF, Gas Mark 4) and cook for 60 minutes, or until the fennel is tender. 

Turn into a warmed serving dish, scatter over the parsley and bring to the table.

For more classic vegetable dishes, see the Celtnet vegetable-based dishes recipes page.