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Tomato sauce with fennel

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Ingredients for 4 servings:

  • 1 bulb(s) of fennel
  • 1 tsp butter
  • ½ tsp vegetable broth
  • 500 ml tomato sauce
  • 100 g crème fraîche
  • some sweet cream
  • Salt
  • pepper
  • Sugar
  • possibly cornstarch or sauce thickener

Instructions

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

Trim and wash the fennel and cut into strips. Sauté in a little water with butter and stock until almost tender. Add tomato sauce, crème fraîche, and cream. Season with salt, pepper, and sugar. Thicken slightly with cornstarch or a sauce thickener, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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