Fennel Provencal

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 fennel bulb, outer leaves removed, roughly chopped
• 1 medium onion, skin removed, cut in half then sliced
• 4 large ripe tomatoes, deseeded and roughly chopped
• 3 garlic cloves, crushed
• 1 tablespoon olive oil
• 1/3 lemon, juice of
• 1/2 cup dry wine
• 2 tablespoons fresh sage (dried can be used instead of fresh)
• 2 tablespoons fresh basil (dried can be used instead of fresh)
• 1 sprig fresh thyme (dried can be used instead of fresh)

Recipe

• 1 fry the onions and garlic gently in the olive oil in a large saucepan.
• 2 add the chopped fennel and cook for approximately five minutes.
• 3 add the wine, simmer for ten minutes.
• 4 add the chopped tomatoes and the herbs.
• 5 cover the pot and simmer for fifteen minutes.
• 6 remove lid and simmer further uncovered to thicken sauce if preferred.
• 7 just prior to serving add the lemon juice and salt and pepper to taste.
• 8 may be served cold.