Fennel Provencale

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Fennel Provencale

 

2 fennel bulbs

1/2 can crushed tomatoes

1 tablespoon tomato paste

4 garlic cloves

handful fresh thyme

2 bay leaves

salt and pepper to taste

fresh parsley

 

1. Rinse fennel. Cut it in half and blanch it by soaking in boiling salted

water for 10 minutes. Drain.

2. Put tomatoes and tomato paste in a small pot. Add crushed garlic, thyme,

and bay leaves. Season with salt and pepper. Put this mixture plus the

fennel in a deep frying pan. Cover and simmer for a few minutes. Garnish

with parsley and serve. Yields 4 servings.