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Fennel in wine sauce

ingredients

serves 4
2 - 3 large heads fennel
2 teaspoons olive oil
2 garlic cloves, halved
300 ml (1/2 pint) meat or vegetable stock
300 ml (1/2 pint) dry white wine
3 tomatoes, cut into wedges
1 bay leaf
3 peppercorns
salt
sugar
pinch of curry powder
2 tablespoons coarsely chopped parsley
1 teaspoon cornflour

method

1. Remove the stalks from the fennel and cut the heads into quarters.

2. Heat the oil in a non-stick pan. Add the garlic and fry until golden brown. Remove and discard the garlic. Add the stock and wine to the pan, stirring well. Add the fennel, tomatoes, bay leaf and peppercorns. Season with salt and sugar to taste.

3. Simmer over a low heat for 15-20 minutes. Add the curry powder and parsley, blending well. Discard the bay leaf.

4. Dissolve the cornflour in 2 teaspoons water. Add to the fennel mixture, stirring constantly. Cook, stirring, for 1 - 2 minutes. Transfer to a warmed serving dish and serve immediately.

Fennel with its slight taste of aniseed can also be cooked in a number of other ways which are suitable for celery or celeriac, such as braising or
steaming whole. It is available throughout the winter.

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