Summary

Ingredients

• 1 kg fennel
• 4 tablespoon olive oil
• 1 bulb garlic, cut into cloves, coarse skins removed, unpeeled
• salt and pepper
• 1 ¼ dl white wine
• 1 teaspoon sugar

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Instructions

1. Halve the fennel bulbs, save the green for the garnish. Heat the olive oil in a heavy pan. Place the fennel cut side by side in the pan and distribute the garlic cloves between them. Sprinkle with salt, cover and simmer on a moderate heat for about 15 minutes. Turn the fennel over, season with salt again and stew for another 15 minutes. Add half of the wine and place the fennel on the cut surface again. Stew on a very low heat for about 1 hour. Pour the rest of the wine over the fennel from time to time. At the end, sprinkle with a little sugar and pepper. Garnish with the fennel leaves. The juice must be golden yellow and syrupy.
2. Serve the garlic cloves. Squeeze out the toes, the puree you get tastes wonderful with meat, fennel or stick bread.