| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Salads, Side dish, Vegetables |
4 |
Servings |
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 |
INSTRUCTIONS
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
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