Side Dishes ›

Greek Fennel Vegetables

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 tablespoon olive oil
  • 750 g fennel
  • 1 lemon (s), add the juice
  • 0.5 teaspoon ½ marjoram, dried
  • 0.5 teaspoon ½ coriander, crushed
  • Salt and pepper, a.d. Mill
  • 1 tablespoon tomato paste
  • 250 g tomato (s), very ripe
  • 1 bunch parsley
Greek Fennel Vegetables
Greek Fennel Vegetables
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Instructions

  1. Wash and clean the fennel bulbs and cut lengthways into 1/4. Skin and chop tomatoes. Chop the parsley.
  2. Heat the olive oil in a large saucepan and put the fennel in it, pour the lemon juice over it and brown the fennel on all sides.
  3. Add marjoram, coriander, pepper and salt and fry for another 2-3 minutes, turning several times.
  4. Add tomato paste and chopped tomatoes and bring to the boil briefly; then turn the heat down.
  5. Let the fennel simmer in the pot with the lid closed for approx. 20 minutes, stir it from time to time, add a little water if necessary.
  6. Season the dish to taste before serving and sprinkle with chopped parsley.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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