April 20th, 2024
Recipes
Fennel with Burst Tomatoes and Olives
Valentina P
- Difficulty
•
- Time 20"
This robust savory side dish embraces the oft-misunderstood fennel and transforms it with a few key ingredients. The result has a faint pizza flavor, thanks to the addition of fennel seeds and dried oregano. Try this mixed with white beans and served alongside rice for a great plant-based meal.
How To MakeDiet Type: Plant-based
Shopping List
- 1 large fennel bulb
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup white wine
- 1/4 cup mixed olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons oil-packed sun-dried tomatoes
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper, to taste
Instructions
- Step 1: Roughly chop the sun-dried tomatoes and then slice the fennel into very thin slices, about 1/8 inch thick. Set aside.
- Step 2: Heat the olive oil in a wide frying pan over medium-high heat. Add the fennel, paprika, and generous cracks of freshly ground black pepper. Cook for 5 to 10 minutes, or until the fennel softens.
- Step 3: Add the cherry tomatoes, tomato paste, fennel seeds, garlic, oregano, salt, and wine. Stir and lower the heat to medium. Cook, stirring occasionally, until the wine has cooked off and the fennel is fork tender. This should take about 6 to 8 minutes. Once ready, add the olives and parsley. Stir to combine and remove from the heat.
- Serve: Enjoy. Try this mixed with white beans or as a topping to your favorite grain or protein.
Nutrition
This robust savory side dish embraces the oft-misunderstood fennel and transforms it with a few key ingredients. The result has a faint pizza flavor, thanks to the addition of fennel seeds and dried oregano. Try this mixed served over pan-cooked fish for a great healthy meal.
How To MakeDiet Type: Paleo
Shopping List
- 1 large fennel bulb
- 1/2 cup cherry tomatoes
- 1/2 cup low-sodium vegetable broth or water (Note 1)
- 1/4 cup mixed olives, pitted and halved
- 1/4 fresh parsley, chopped
- 2 tablespoons oil-packed sun-dried tomatoes
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper, to taste
Instructions
- Step 1: Roughly chop the sun-dried tomatoes and then slice the fennel into very thin slices, about 1/8 inch thick. Set aside.
- Step 2: Heat the oil in a wide frying pan over medium-high heat. Add the fennel, paprika, and generous cracks of freshly ground black pepper. Cook for 5 to 10 minutes, or until the fennel softens.
- Step 3: Add the cherry tomatoes, tomato paste, fennel seeds, garlic, oregano, salt, broth, and lemon. Stir, and lower the heat to medium. Cook, stirring occasionally, until the liquid has cooked off and the fennel is fork tender. This should take about 6 to 8 minutes. Once ready, add the olives and parsley. Stir to combine and remove from the heat.
- Serve: Enjoy warm as a side dish or as a topping to your favorite protein.
Recipe Notes
Note 1: Broth and lemon juice takes the place of wine in this dish to make it non-alcoholic and Paleo-friendly. If you do drink wine, try the Plant-based dropdown recipe version.
Nutrition
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Fennel with Burst Tomatoes and Olives
PT20M 1 large fennel bulb 1/2 cup cherry tomatoes, chopped 1/2 cup white wine 1/4 cup mixed olives, pitted and halved 1/4 cup fresh parsley, chopped 2 tablespoons oil-packed sun-dried tomatoes 2 tablespoons olive oil 1 teaspoon tomato paste 1 teaspoon smoked paprika 1 teaspoon fennel seeds 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/2 teaspoon salt pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
