Pickled fennel

Ingredients for 4 servings:

• 2 m.-large fennel, washed, stemmed, cored and diced
• 2 cloves garlic, peeled and finely chopped
• 2 tbsp olive oil, for frying
• 2 tbsp lemon juice
• 2 tbsp basil, washed and finely chopped
• 1 tbsp thyme, washed and finely chopped
• 1 tsp sea salt
• some white pepper, freshly ground
• some olive oil to cover the fennel

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Confit of fennel

Glaze the fennel in olive oil over medium heat. Reduce the heat and add the garlic and salt. Simmer for about 20 minutes, stirring occasionally, until the fennel is tender. Add the thyme and basil and season with pepper. Transfer the mixture to small clay dishes, cover with about 1 cm of olive oil, and refrigerate overnight. Serve with fresh pain de campagne or baguette.