1 kg/2 1⁄4 lb fennel bulbs, trimmed and cut into wedges 1 clove garlic, chopped
2 tablespoons olive oil 200 ml/7 fl oz dry white wine 1sprig fresh flat-leaf parsley, chopped salt and pepper


1.Put the fennel in a saucepan with the garlic and olive oil and sprinkle with the wine. Cover and cook for 20 minutes or until the fennel is very tender.
2.Remove the pan from the heat, season with salt and pepper and sprinkle with the parsley.

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