Fennel `Toscana`
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tuber / s fennel, small
- 750 ml water
- 0.5 teaspoon ½ salt
- 5 cloves garlic
- 5 small onion (s)
- 500 ml white wine vinegar
- 5 tablespoon white wine
- 3 tablespoon sugar
- 1 teaspoon peppercorns, black
- 125 ml olive oil
- 1 stalk rosemary
Print Recipe
Pin Recipe Instructions
- Clean, wash and halve the fennel bulbs. Bring the water to the boil with salt, cook the fennel in it for 10-12 minutes. Measure out 500 ml of cooking water and set aside.
- Peel the garlic and onions, cut the onions into wedges. Distribute the fennel, garlic, onions and rosemary between the glasses.
- Bring the cooking water, vinegar, wine, sugar and peppercorns to the boil, stir in the oil, pour into the glasses until just below the rim. Close the lid and cook in the automatic cooker at 80 ° C for 20 minutes.
- If available, you can also add fennel green to the glasses.
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