Fennel With Tomatoes

Name: Fennel With Tomatoes
Total time: 20 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1 pound fennel; Pan spray; 1 large clove garlic; 1/2 cup no-salt-added beef stock; 1/2 cup no-salt-added tomato purée; 1/2 teaspoon sugar; Freshly ground black pepper to taste

By Marian Burros

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Fortifying an Italian Side Dish as Dinner

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

1pound fennel
Pan spray
1large clove garlic
½cup no-salt-added beef stock
½cup no-salt-added tomato purée
½teaspoon sugar
Freshly ground black pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
Step 2
Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
Step 3
Meanwhile, mince garlic and add to fennel.
Step 4
When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
Step 5
Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.