Fennelprovencal Recipes

FENNEL WITH PROVENCAL TOMATO

While preparing to cook my fennel in solely a little olive oil, I stumbled across 4 sad tomatoes in the fridge last night that wanted to be used up as well as 300ml vegetable juice. I altered what I had planned to cook, and this is what turned out (nicely, in my opinion).

Provided by schokomuffin

Categories One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

Fennel With Provencal Tomato image

Steps:

Wash and cut up all your vegetables first.
Heat up the olive oil in the pan, and slowly start adding in the pieces of fennel. When they have cooked for a while and taken up the aroma of the olive oil, pour in the vegetable juice, cook on high (or at least that is what I did, because I wanted to get rid of the liquid and make the sauce thicken).
After about 10 to 15 minutes, add in the tomatoes. After another 5 minutes, add salt, pepper and garlic to taste (you could also put in fresh garlic, but I didn't have any -- or leave it out).
I left the fennel cooking until firstly, the liquid had reduced nicely and secondly, the fennel was cooked through. I think it took about 3o minutes. But it doesn't have to be that long because you can eat all the ingredients raw anyway!
Sprinkle with Herbes de Provence, server aussitôt (serve away).
As a main dish, I guess you could serve it with rice or noodles or potatoes -- I just ate it like that. As a side dish, it could accompany fish or chicken or anything that rocks your boat. Is still very nice the second day, reheated or cold. And low in fat.

Nutrition Facts : Calories 209.9, Fat 7.9, SaturatedFat 1.1, Sodium 542.9, Carbohydrate 34.6, Fiber 11.6, Sugar 11.8, Protein 6.2

Ingredients

2 fennel bulbs
4 tomatoes
1 1/4 cups vegetable juice (300ml)
1 tablespoon olive oil
1 teaspoon garlic powder
salt
pepper
herbes de provence

FENNEL PROVENCAL

This is a recipe I came up with while visiting my parents in the South of France. It is a great accompanying dish for any type of meat, or you can even add cooked fish to it for a Provencal Fish Stew.

Provided by becy959

Categories Stew

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

Fennel Provencal image

Steps:

Fry the onions and garlic gently in the olive oil in a large saucepan.
Add the chopped fennel and cook for approximately five minutes.
Add the white wine, simmer for ten minutes.
Add the chopped tomatoes and the herbs.
Cover the pot and simmer for fifteen minutes.
Remove lid and simmer further uncovered to thicken sauce if preferred.
Just prior to serving add the lemon juice and salt and pepper to taste.
May be served cold.

Nutrition Facts : Calories 249, Fat 8.1, SaturatedFat 1.3, Sodium 84.9, Carbohydrate 33.4, Fiber 9.8, Sugar 12.8, Protein 5.8

Ingredients

1 fennel bulb, outer leaves removed, roughly chopped
1 medium onion, skin removed, cut in half then sliced
4 large ripe tomatoes, deseeded and roughly chopped
3 garlic cloves, crushed
1 tablespoon olive oil
1/3 lemon, juice of
1/2 cup dry white wine
2 tablespoons fresh sage (dried can be used instead of fresh)
2 tablespoons fresh basil (dried can be used instead of fresh)
1 sprig fresh thyme (dried can be used instead of fresh)

BRAISED FENNEL

Provided by Marian Burros

Categories side dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Braised Fennel image

Steps:

Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.
Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
Return fennel to pan; season with salt, pepper and Pernod.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 451 milligrams, Sugar 6 grams

Ingredients

2 fennel bulbs
4 tablespoons olive oil
1 cup chicken broth
Salt and freshly ground black pepper to taste
1 tablespoon Pernod

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