Recipe

Fennel With Provencal Tomato Recipe

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Ingredients

Directions

Step #1 Wash & cut up all your vegetables first.
Step #2 Heat up the olive oil in the pan, & slowly start adding in the pieces of fennel.
Step #3 When they have cooked for a while & taken up the aroma of the olive oil, cook on high (or at least that is what I did, pour in the vegetable juice, because I wanted to get rid of the liquid & make the sauce thicken).
Step #4 After about 10 to 15 mins, add in the tomatoes.
Step #5 After another 5 mins, pepper & garlic to taste (you could also put in fresh garlic, add salt, but I didn't have any -- or leave it out).
Step #6 I left the fennel cooking until firstly, the liquid had reduced nicely & secondly, the fennel was cooked through.
Step #7 I think it took about 3o mins.
Step #8 But it doesn't have to be that long because you can eat all the ingredients raw anyway! Sprinkle top with Herbes de Provence, server aussitôt (serve away).
Step #9 As a main dish, I guess you could serve it with rice or noodles or potatoes -- I just ate it like that.
Step #10 As a side dish, it could accompany fish or chicken or anything that rocks your boat.
Step #11 Is still very nice the second day, reheated or cold.
Step #12 And low in fat.
Enjoy the Fennel With Provencal Tomato recipe

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