Summary

Ingredients

• 4 small fennel bulb (s) or 2 large ones
• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• lemon zest
• salt and pepper
• 2 tablespoon tomato (s), dried
• 1 sprig thyme, rosemary, sage, curry herb, oregano, each or herbs from Provence as an alternative
• 120 ml white wine
• 250 ml vegetable stock

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Instructions

1. First wash and clean the fennel. Then halve and cut into pieces (depending on size into quarters, sixths or eighths) and fry on all sides in olive oil. Now cut the onion into cubes and crush the clove of garlic. Then finely chop some lemon peel and add everything. Then add the pepper, salt, the sun-dried tomatoes and the other spices to the pot.
2. Top up with a little white wine and vegetable stock. Let simmer if the pot is not completely closed. Depending on the preference and size of the fennel, it takes 7 to 15 minutes.
3. Finish with the chopped fennel greens. A very tasty vegetable side dish is ready, for example with risotto or rosemary potatoes.