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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This goes well with fish. Ingredients:
2 large fennel bulbs, roughly chopped |
200 ml dry white wine |
2 -3 sprigs fresh thyme |
2 cloves garlic, peeled and sliced |
1 red chile, deseeded and chopped |
1 lemon, juiced |
50 ml extra virgin olive oil |
1 cup chopped flat leaf parsley |
Directions:
1. Place all the ingredients except the parsley in a saucepan and season to taste.
2. Bring to a boil, then turn down the heat very low and simmer for 20-30 minutes or until the fennel is soft and tender.
3. Remove the thyme sprigs and stir in the parsley to serve.
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