Braised Fennel With Tomatoes & Thyme

READY IN: 35mins
Recipe by katew

Taken from an edition of Good Taste magazine

Top Review by Ambervim

I used Bok Choy instead of fennel. It was tasty. It ended up more like a soup (and I only used 1/2 cup of stock) than a veggie to put on the plate. The Bok Choy didn't need nearly as much time to cook as the fennel might.

Ingredients Nutrition

Directions

  1. Cut fennel long ways into 1 cms thick slices.
  2. Place slices in heavy based fry pan.
  3. Arrange tomato slices on top.
  4. Scatter over thyme sprigs, season with salt and pepper.
  5. Pour over chicken stock and bring to boil.
  6. Cover with lid or seal with foil.
  7. Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
  8. Remove pan from heat, remove lid or foil, sprinkle with cheese.
  9. Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

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