This recipe is great as a side dish or main course. Cooking the fennel slowly really softens the licorice flavor and fibrous texture of the vegetable. I used tomato sauce leftover from making shakshuka which reduced the overall prep time for this dish. The flavor of the tomato sauce is better prepared ahead of time but feel free to make this recipe to suit.
1 fennel bulb, quartered with fronds removed
½ onion, diced
1-2 cloves garlic, crushed
1 T oil
Salt and pepper
2 cups tomato sauce
In a large pan, heat oil. Soften onion and add garlic. Cook until fragrant. Add quartered fennel, sweat about 5 minutes, frequently stirring vegetables. Add tomato sauce and simmer for about 35 minutes. Taste and adjust seasoning. The dish is finished when the fennel is nearly translucent and tender. The recipe makes enough for four servings; try the dish with grilled fish, a fried egg or serve with rice. Enjoy!
Variations: Add diced carrot, chopped chard stems, or toasted fennel seeds
Posted by: Shaquannah Faison