Fenouil, otherwise known as fennel

To round out my Provence travels – which now feel miles and miles away – here is a recipe for a Provencal fennel dish.

My love for fennel is well-documented here, and this dish is one of my favorites (a version of it is on my mock-up menu). Slightly sweet, slightly salty, and full of fresh vegetable flavors.

You’ll need:

• 2 fennel bulbs
• 4 tomatoes, seeded and chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 bouquet garni
• 5-6 black olives, cut into quarters
• 1/2 tsp tarragon
• salt, pepper
• 1 T olive oil

1. Clean the fennel, then dice roughly. Season lightly with salt and pepper

2. Add, olive oil, onions, and garlic into a saucepan and cook  for about 15 minutes on medium heat.

3. Reduce heat and add the tomatoes, mix well, and layer the fennel on top.

4.  Taste, add salt and pepper (make sure the olives you get are not too salty, otherwise, adjust as needed). Add tarragon and bouquet garni.

5. Cover and let everything simmer for about 20 minutes until fennel is tender.

Tip: You can reserve the fennel fronds for garnish.