Tomato Braised Fennel

With its dill-like fronds and layered bulbs, fennel is like a herb and vegie in one. Take a leaf from the Italians and cook it with tomato as a hearty side for chicken or veal.

The ingredient of Tomato Braised Fennel

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

The Instruction of tomato braised fennel

• 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
• 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

Nutritions of Tomato Braised Fennel

fatContent: 88 43 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 0 5 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 2 5 grams protein
sodiumContent: n a

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