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Fennel a la Grecque

In this country, fennel is usually thought of as a salad vegetable, yet on the Continent, where it is more widely used, it is more often braised or sauteed. This recipe for fennel is
delicious with roast lamb or chicken.

ingredients

serves 4
Olive oil for frying
2 heads of fennel, washed, trimmed and sliced lengthways into quarters
Juice of 1 lemon
1 tbsp freshly chopped marjoram or 1/2 tsp dried marjoram 1 tsp spoon ground coriander
Salt and freshly ground black pepper
1 tbsp tomato puree
1/4 kg (1/2 lb). tomatoes, skinned, seeded and chopped, or 1 x 226 g (8 oz) can tomatoes, sieved
1 tbsp freshly chopped parsley to finish

method

1. Heat 2 spoons of olive oil in a large saucepan. Put in the fennel and sprinkle with the lemon juice. Saute until the fennel is lightly coloured.

2. Sprinkle in the marjoram and coriander, with salt and pepper to taste, and saute for a further 2 minutes, stirring constantly.

3. Stir in the tomato puree and tomatoes. Bring to the boil, then lower the heat, half cover and simmer gently for 30 minutes or until the fennel is tender, stirring occasionally.

4. If the mixture becomes dry during the cooking time, stir in a little water.

5. Just before serving, adjust seasoning and stir in the chopped parsley. Transfer to a hot serving dish.

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