This is taken from my book: Delicious Dishes for Diabetics which was published in August and is being reprinted–(hooray!).
Based on a recipe from Richard Olney’s Simple French Food, it’s useful company for pork or chicken. It can also serve as a vegetarian main course with some white beans or chickpeas.
The initial cooking helps to caramelize the fennel lightly–so it’s worth taking the time.
2 large or 4 medium fennel bulbs – tough outer part removed, cleaned up and quartered or cut into eighths, if the bulbs are very large
6 or more cloves of garlic – unpeeled, hooray!
3 tablespoons of olive oil
salt and pepper
6 tablespoons of water
- Put the fennel and the garlic in a pan large enough to hold all the quarters in a single layer.
- Add the olive oil and a little salt.
- Cook, uncovered, on a medium-low heat for 20 minutes, turning as the fennel colours–it should be nicely caramelized by the end.
- Add the water, cover the pan and cook slowly until the fennel is super tender–about 30–40 minutes.
- The quarters should hold their shape and be infused with a deliciously mild taste of the garlic.
- Adjust the seasoning and serve.