Fennel bulbs can be intimidating–how on earth do they translate into something worth eating?
Firstly you have to “disarm” them by removing the discolored and damaged casing.
To do this it helps to slice them across the base.
Then quarter them and shave off the hard white core.
Now you have a friendlier looking and more promising vegetable to work with!
Slice these quarters not too thinly and away we go!
This dish has a background “heat“, not too strong–call it a soft kick–that keeps the interest and makes you want to finish it off.
To be enjoyed as a side dish–or even the main event.
4-6 average fennel bulbs
3 garlic cloves–peeled and sliced
1 tsp fennel seeds
1 small red chili–seeds removed and the remaining chili chopped
3 tbs olive oil
250gm/8oz tinned [canned] tomatoes–drained and chopped
Heat the oil in a pan with a cover.
Add the fennel and turn it in the oil.
Let it soften a little.
Add the garlic and mix well.
When the aroma rises, add the seeds and the chili and turn them in.
Add the chopped tomatoes and 2 tablespoons of water and mix thoroughly.
Season with salt and pepper, then cover the pan.
Cook on a low heat for 20 to 30 minutes–the fennel should be tender and inviting.