Greek fennel vegetables

Ingredients for 4 servings:

• 2 tbsp olive oil
• 750 g fennel
• 1 lemon(s), the juice
• ½ tsp marjoram, dried
• ½ tsp coriander, crushed
• Salt and pepper, ad mill
• 1 tbsp tomato paste
• 250 g tomatoes, very ripe
• 1 bunch of parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and trim the fennel bulbs, then cut them into quarters lengthwise. Peel and finely chop the tomatoes. Chop the parsley. Heat the olive oil in a large saucepan and add the fennel. Pour over the lemon juice and brown the fennel on all sides. Add the marjoram, coriander, pepper, and salt and fry for another 2-3 minutes, turning frequently. Add the tomato paste and chopped tomatoes and bring to a boil briefly; then reduce the heat. Cover the pan and simmer the fennel for about 20 minutes until cooked, stirring occasionally and adding a little more water if necessary. Season to taste before serving and sprinkle with chopped parsley.