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Broad Beans with Fennel

ingredients

serves 6
1 fennel bulb, sliced paper thin, green feathery leaves reserved
3 tbsp extra-virgin olive oil
2 kg (4 1/2 lb) broad bean (fava bean)s, shelled
120 ml (4 fl oz) 1/2 cup light chicken stock
few cherry tomatoes
salt and pepper

method

1. Chop the feathery fennel leaves and reserve.

2. Heat the oil in a saucepan, add the beans, fennel slices and stock and cook, covered, over a low heat for about 10 minutes, or until tender.

3. Add the tomatoes and cook for 2 minutes more, to heat through.

4. Add salt and pepper to taste.

5. Arrange on a platter, sprinkle on the reserved fennel leaves and serve.

What did you think?

15 people have helped to review this recipe. Thankyou!

Nice Combo
posted by Jean S. @ 02:48PM, 7/30/07
This was my first time to use fennel and I found the two flavors are quite good together.
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