Summary

Ingredients

• 2 m. Fennel, washed, peeled, de-stalked and diced
• 2 cloves garlic, peeled and cut into small pieces
• 2 tablespoon olive oil, for frying
• 2 tablespoon lemon juice
• 2 tablespoon basil, washed and finely chopped
• 1 tablespoon thyme, washed and finely chopped
• 1 teaspoon sea salt
• some white pepper, freshly ground
• some olive oil to cover the fennel

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Instructions

1. Glaze the fennel in the olive oil over a medium heat. Reduce the flame and add the garlic and salt. Simmer, stirring occasionally, for about 20 minutes, until the fennel is soft.
2. Add the thyme and basil and season with the pepper. Pour the mixture into small clay bowls, cover with about 1 cm of olive oil, store in the refrigerator overnight.
3. Serve with fresh pain de campagne or baguette.