Fennel in Wine Sauce

Fennel in Wine Sauce

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Servings: 4
Calories: 148


  • 3 large heads fennel
  • 2 teaspoons olive oil
  • 2 garlic cloves halved
  • 1/2 pint meat or vegetable stock
  • 1/2 pint dry white wine
  • 3 to matoes cut into wedges
  • 1 bay leaf
  • 3 peppercorns
  • salt
  • sugar
  • pinch of curry powder
  • 2 tablespoons coarsely chopped parsley
  • 1 teaspoon cornflour


  • Remove the stalks from the fennel and cut the heads into quarters.
  • Heat the oil in a non-stick pan. Add the garlic and fry until golden brown. Remove and discard the garlic. Add the stock and wine to the pan, stirring well. Add the fennel, tomatoes, bay leaf and peppercorns. Season with salt and sugar to taste.
  • Simmer over a low heat for 15-20 minutes. Add the curry powder and parsley, blending well. Discard the bay leaf.
  • Dissolve the cornflour in 2 teaspoons water. Add to the fennel mixture, stirring constantly. Cook, stirring, for 1 - 2 minutes. Transfer to a warmed serving dish and serve immediately.
  • Fennel with its slight taste of aniseed can also be cooked in a number of other ways which are suitable for celery or celeriac, such as braising or
  • steaming whole. It is available throughout the winter.
Calories: 148 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 3g
Saturated Fat: 1 g
Sodium: 340 mg
Potassium: 1025 mg
Fiber: 7 g
Sugar: 4 g
Vitamin A: 1154 IU
Vitamin C: 35 mg
Calcium: 116 mg
Iron: 2 mg
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