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.
- 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
- 1/2 lb tomatoes skinned, seeded and chopped, or 8 oz can tomatoes, sieved
- 1 tbsp freshly chopped parsley to finish
- 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.
- Sprinkle in the marjoram and coriander, with salt and pepper to taste, and saute for a further 2 minutes, stirring constantly.
- 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.
- If the mixture becomes dry during the cooking time, stir in a little water.
- Just before serving, adjust seasoning and stir in the chopped parsley. Transfer to a hot serving dish.
Calories: 61 kcal
Carbohydrates: 15 g
Protein: 3 g
Saturated Fat: 1 g
Sodium: 68 mg
Potassium: 703 mg
Fiber: 6 g
Sugar: 2 g
Vitamin A: 665 IU
Vitamin C: 37 mg
Calcium: 85 mg
Iron: 2 mg