Italian-style fennel vegetables

Ingredients for 4 servings:

• 4 small fennel bulbs or 2 large ones
• 2 tbsp olive oil
• 1 onion(s)
• 1 clove(s) garlic
• n. B. lemon zest
• salt and pepper
• 2 tbsp tomatoes, dried
• 1 sprig(s) thyme, rosemary, sage, curry plant, oregano, each or herbs de Provence as an alternative
• 120 ml white wine
• 250 ml vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

braised, with dried tomatoes.

First, wash and trim the fennel. Then halve and cut into pieces (quarters, sixths, or eighths, depending on the size) and fry on all sides in olive oil. Dice the onion and crush the garlic clove. Finely chop some lemon zest and add everything. Add the pepper, salt, sun-dried tomatoes, and the other spices to the pot. Top up with a little white wine and vegetable stock. Simmer until tender, uncovered. Depending on your preference and the size of the fennel, this should take 7 to 15 minutes. Finish with the chopped fennel greens. You’ve got a delicious vegetable side dish, perfect for risotto or rosemary potatoes, for example.