Fennel Nicoise

Recipe Ingredients

3		Florence fennel
2		Onions (medium)
2		Garlic cloves
5 tablespoons	75ml	Olive oil
1 lb	454g / 16oz	Tomatoes
1/4		Dry white wine
1		Thyme
		Salt and pepper

Recipe Instructions

Trim the fennel and cut each head into quarters. Boil in salted water for 10 minutes and drain very well.

Chop the onions and garlic finely. Heat the oil and saute them until they are golden and soft.

Add the fennel and stir well over low heat.

Skin the tomatoes, remove the seeds, chop the flesh roughly and add to the saute mixture.

Add the wine, thyme, salt and pepper. Stir well, cover and simmer for 1 hour. Put into a serving dish and chill before serving.

Source:
Mary Norwak, "Salads"

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