Fennel With Provencal Tomato

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2 fennel bulbs
• 4 tomatoes
• 1 1/4 cups vegetable juice (300ml)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• salt
• pepper
• herbes de provence

Recipe

• 1 wash and cut up all your vegetables first.
• 2 heat up the olive oil in the pan, and slowly start adding in the pieces of fennel. when they have cooked for a while and taken up the aroma of the olive oil, pour in the vegetable juice, cook on high (or at least that is what i did, because i wanted to get rid of the liquid and make the sauce thicken).
• 3 after about 10 to 15 minutes, add in the tomatoes. after another 5 minutes, add salt, pepper and garlic to taste (you could also put in fresh garlic, but i didn't have any -- or leave it out).
• 4 i left the fennel cooking until firstly, the liquid had reduced nicely and secondly, the fennel was cooked through. i think it took about 3o minutes. but it doesn't have to be that long because you can eat all the ingredients raw anyway!
• 5 sprinkle with herbes de provence, server aussitôt (serve away).
• 6 as a main dish, i guess you could serve it with rice or noodles or potatoes -- i just ate it like that. as a side dish, it could accompany fish or chicken or anything that rocks your boat. is still very nice the second day, reheated or cold. and low in fat.