This is a great way to cook a bunch of fennel bulbs. It works well with meats but also as part of an all-vegetable feast.
4 fennel bulbs, about 1kg (2.2 lb) 5 Tbsp extra virgin olive oil 1 large onion, peeled and finely sliced 2 cloves garlic, peeled and crushed 2 bay leaves ½ cup dry white wine 400g (14 oz) can tomatoes, crushed 1 Tbsp marjoram leaves, or a few pinches of dried oregano ½ tsp salt Freshly ground black pepper to taste ½ cup black olives, drained
1 Prepare the fennel by trimming away the root ends, removing stems and any bruised or coarse parts. Wash well, then slice into thick wedges.
2 Put 2 tablespoons of the oil in a medium-sized saucepan and set the pan over a low heat. Add onion and garlic, cover with a lid and cook gently until, softened (about 10 minutes). Transfer to a plate and add the rest of the oil to the saucepan. Increase the heat to medium-high and add the fennel and bay leaves. Cook, uncovered, for about 12 minutes, stirring often, until the wedges are lightly browned and starting to soften. Pour in the wine and let it reduce for a few minutes.
3 Return onion and garlic to pan and add tomatoes, marjoram, salt and black pepper to taste. Simmer uncovered for about 20 minutes, or until fork-tender. Stir through olives. Serve hot, hottish or at room temperature.
There’s plenty of information about fennel on Shared Kitchen, and many recipes, too. Fennel
Cabbage & Fennel Salad with Creamy Mustard Dressing Roasted Cauliflower with Smoked Paprika & Fennel Seeds Bruschetta with Roasted Fennel & Preserved Lemon Pan-fried Fish with Apple & Fennel Salad Fennel with Sicilian Green Olives