Fennel and tomatoes with dill

Fennel and tomatoes with dill

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
oil, for frying
4 bulbs fennel, trimmed and finely sliced lengthways
freshly ground black pepper
4 ripe tomatoes, peeled and sliced
3 tablespoons fresh dill, chopped
salt

Method

  1. Heat enough oil to cover bottom of a heavy pan and stew fennel gently, stirring often, until almost soft.
  2. Add salt, pepper and tomatoes and continue to cook gently for 5 minutes, stirring occasionally with a spatula to avoid breaking up tomatoes.
  3. Remove from heat, stir in dill and turn into a serving dish. Serve cold but not chilled.
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