This is one of my favourite ways to eat fennel. The texture and flavour is so sweet and goes so well with the tomato and salty capers. Could be served as a side dish or as a main meal along with a grain or just some greens. A dollop of cashew cream makes this extra nice, just in case you fancy making it, recipe you can find the recipe here. —Kali
4 as a side
mild coconut oil or olive oil
fennel, washed & finely sliced
red onions, peeled & finely sliced
cloves garlic, finely sliced
passata or tinned tomato
red wine vinegar
juice half lemon
coconut sugar or alternative
olive oil to finish
In This Recipe
Heat a large pan with half the coconut oil, add your fennel in a single layer, you will probably need to do this in batches.
Cook the fennel for a few minutes on each side, it should be browned and beginning to soften. Set aside while you finish browning the rest of the fennel, use the rest of the coconut oil as needed.
Once it’s done, add the onion to the pan, with a pinch of salt to help it soften. Cook for 5 minutes until the onion has softened, add the garlic, cook for a minute, place the fennel back in the pan along with your butterbeans and passata.
Add the vinegar, lemon, a pinch of sugar, salt and pepper, mix through and cook for a further 10 minutes, adding a splash of water to the pan if the sauce becomes dry.
Finish with a good drizzle of olive oil and roughly chopped fresh dill, taste for seasoning and adjust as necessary.
Serve with fresh bread and a green salad.