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Tomato-braised fennel

Ingredients

  • 1 large fennel bulb, trimmed
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 125ml (1/2 cup) white wine
  • 400g can diced tomatoes

Method

  • Step 1 - Cut the fennel lengthways into six wedges. Heat half the oil in a large frying pan over medium-high heat. Cook the fennel, turning once, for 5 minutes or until golden. Transfer to a plate.
  • Step 2 - Heat the remaining oil in the pan over medium heat. Cook the onion and garlic, stirring, for 2 minutes or until the onion is soft. Add the wine and cook for 1 minute or until the wine reduces slightly. Add the tomato and fennel, and bring to a simmer. Reduce heat to medium-low. Cook for 25 minutes or until the fennel is tender and the sauce thickens. Season with salt and pepper.

Recipe Ingredient

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