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Marinated braised fennel with sun-dried tomatoes and pine nuts
2026 August 12
Ingredients for 4 people
- 2 fennel bulbs
- 1 tsp raw cane sugar
- 1 pinch asafoetida
- 5 tbsp water
- 1 tbsp lemon juice
- 2 tbsp toasted pine nuts
- 1 TL Salt
- 1 TL Fenchelsamen
- schwarzer Pfeffer
- 4 getrocknete Tomaten
- 3 EL natives Olivenöl
Preparation
Wash the fennel and trim off the long stalks and woody parts. Set the fennel fronds aside. Quarter the fennel bulbs and place them in a casserole dish (tajine). Sprinkle with salt, raw cane sugar, spices and water. Cover and simmer over a medium heat for about 20 minutes.
Cut the dried tomatoes into strips. Arrange the fennel on a serving platter and scatter the tomato strips over the top. Mix the lemon juice with the olive oil and drizzle over the fennel. Roughly chop the fennel fronds. Finally, sprinkle the toasted pine nuts, a little freshly ground pepper and the fennel fronds over the top.
