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
Print Recipe
Pin Recipe Instructions
- Wash and clean the fennel bulbs and cut lengthways into 1/4. Skin and chop tomatoes. Chop the parsley.
- 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.
- Add marjoram, coriander, pepper and salt and fry for another 2-3 minutes, turning several times.
- Add tomato paste and chopped tomatoes and bring to the boil briefly; then turn the heat down.
- 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.
- Season the dish to taste before serving and sprinkle with chopped parsley.
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