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Fennel à la Grecque
Select the white or pale green bulbs, as dark green ones can sometimes be rather. bitter.
Ingredients
4 fennel bulbs, trimmed and prepared into eighths, save a few leaves for decoration
1 tablespoon olive oil
1 tablespoon crushed coriander seeds
4 strips of lemon peel
juice of 1 lemon
6 large tomatoes, chopped roughly
Ok, heat the oil in a pan over a medium heat and gently fry the fennel until light golden brown, but still retains crunch. Add the coriander seeds and fry for a further one minute. Add the lemon peel, chopped tomatoes and lemon juice. Stir well.
Simmer until the fennel is tender and the tomato is reduced to a thick sauce.
Remove from the heat, season and leave to cool.
Add the fennel leaves as a decoration just before serving. Enjoy!
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