This fennel recipe is for those who love the taste of fennel.
When was the last time you ate fennel root with olives, simmered in wine? It’s an interesting approach to a flavorful root vegetable that nowadays isn’t appreciated enough!
Wow your family and friends with a delicious and surprising meal...
This recipe is for four people and the ingredients that we are going to need are the following:
We start our fennel recipe by washing our fennel roots, and remove the external leaves, and cut the roots in four pieces.
If there is fennel remaining on the roots, keep one to two sprigs for the final garnishing later.
We finely chop the onions and garlic, and saute them in a large deep frying pan over a low flame.
We put out the ingredients with the wine (Pinot Grigio) and after a minute add the diced tomatoes. Leave them for five minutes to boil.
In a separate ceramic cookware, place the fennel roots inside, add the rosemary, the thyme, the bay leaf, and the olives. Now we add a bit of salt to our ingredients.
Be careful when adding salt to dishes that already have olives, as most olives contain a high salt content already. Adding your regular amount of salt to such dishes almost always proves to be too much, making your dish saltier than necessary and desired. Kalamata olives are no exception to the rule, as they also are stored in salted water.
In our case, we prefer to simply wash them under running water for several minutes, keeping them neutral.
One way to counteract the saltiness of the olives is to soak them in cold fresh water for anywhere between thirty minutes to three hours.
Pour the sauce on top of the fennel roots, and cook in the oven at 350 degrees for approximately thirty to thirty five minutes.
When the fennel roots are finally ready to be served, we then liberally sprinkle atop the crushed feta cheese, and garnish the dish with the fresh sprigs of fennel that we saved from before. Fresh ground black pepper is also recommended.
We recommend a European style rose, like our Stony Brook Blush.