Braised Fennel with Tomato and Olives

Ingredients

• 2 whole fennel bulbs
• 14 ounces canned diced tomatoes
• 1 cup black olives
• 4 cloves garlic
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Trim the fennel bulbs by cutting off the tops and the root end. Slice each bulb in half lengthwise, then cut each half into quarters.

3. 3

   In a large oven-safe skillet, heat the olive oil over medium heat. Add the fennel quarters and sauté for about 5-7 minutes until they start to soften and turn golden brown.

4. 4

   Mince the garlic and add it to the skillet, cooking for an additional 1-2 minutes until fragrant.

5. 5

   Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir in the black olives, thyme, salt, black pepper, and lemon zest.

6. 6

   Bring the mixture to a gentle simmer, then cover the skillet with a lid or aluminum foil.

7. 7

   Transfer the skillet to the preheated oven and braise for 30-35 minutes, or until the fennel is tender.

8. 8

   Remove the skillet from the oven and let it cool slightly. Taste and adjust seasoning if necessary.

9. 9

   Garnish with chopped fresh parsley before serving. Enjoy your Braised Fennel with Tomato and Olives warm as a side dish or main course.