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Fennel Provencal
From: becy

This is a recipe I came up with while visiting my parents in the South of France. It is a great accompanying dish, or add to it for a Provencal Stew.

SERVES 2 -4

  • 1 fennel bulb, outer leaves removed, roughly chopped
  • 1 medium onion, skin removed, cut in half then sliced
  • 4 large ripe tomatoes, deseeded and roughly chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 1/3 lemon, juice of
  • 1/2 cup dry white wine
  • 2 tablespoons fresh sage (dried can be used instead of fresh)
  • 2 tablespoons fresh basil (dried can be used instead of fresh)
  • 1 sprig fresh thyme (dried can be used instead of fresh)

Fry the onions and garlic gently in the olive oil in a large saucepan.

Add the chopped fennel and cook for approximately five minutes.

Add the white wine, simmer for ten minutes.

Add the chopped tomatoes and the herbs.

Cover the pot and simmer for fifteen minutes.

Remove lid and simmer further uncovered to thicken sauce if preferred.

Just prior to serving add the lemon juice and salt and pepper to taste.

May be served cold.