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Fennel Nicoise


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Salads Sides Vegetables

Ingredients:

  • 3 lg Heads Florence fennel - (Finocchio)
  • 2 md Onions
  • 2 Garlic cloves
  • 5 tb Olive oil
  • 1 lb Tomatoes
  • 1/4 pt Dry white wine
  • 1 pn Thyme
  • Salt & pepper

Directions:

Trim the fennel & cut each head into quarters. Boil in salted water for 10 minutes & drain very well.
 
Chop the onions & garlic finely. Heat the oil & saute them until they rae golden & soft. Add the fennel & stir well over low heat.
 
Skin the tomatoes, remove the seeds, chop the flesh roughly & add to the saute mixture.
 
Add the wine, thyme, salt & pepper. Stir well, cover & simmer for 1 hour. Put into a serving dish & chill before serving.
 
Mary Norwak, "Salads"
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip