Monday, June 15, 2009

Recipe :: Braised Fennel and Tomato

All Photography by Karen Mordechai

Casey's Tip: Sometimes the outer layer of the fennel bulb can be very fibrous. If you have the energy (lord knows I don't!) use a vegetable peeler to peel off the outer layer- just like peeling a cucumber.

Braised Fennel and Tomato

4 fennel bulbs

2 cloves of garlic minced

1 onion thinly sliced

4 tomatoes halved and seeded

1 ½ c white whine

salt and pepper

olive oil

Cut the fennel into quarters leaving the core intact. Sautee the onions and garlic until translucent. Add tomatoes, fennel, white wine, salt and pepper. Stir and cook at a simmer for 30-45 minutes or until fennel is soft and can be pierced with a knife. Finish with a drizzle of olive oil.

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