Fennel for fennel & non-fennel fans


Fennel is just this kind of vegetable that you either love or dislike.
I have tasted it in salads, soups etc… and then, recently, I was invited by my cousin for dinner and he served this dish as an appetizer.
So far, it has been my favourite fennel recipe.
I asked him for the recipe and made small changes to adjust it to my own personal taste.
So here it is for you.




  • 4 whole fennels, cleaned & cut to halves
  • 15 big garlic cloves, unpeeled
  • 1/3 cup olive oil
  • 3/4 cup white wine
  • 2 tsp lemon zest
  • 6 mint leaves chopped
  • A pinch of salt & pepper
  • 1/4 tsp cumin
  • Thyme as an option
  • Fry the flat side of the fennels with half the amount of the olive oil till golden brown.
  • Add the garlic cloves.
  • Turn the fennels to the other side, add the rest of the olive oil and fry till golden brown.
  • Add the white wine, lemon zest, mint leaves and spices.
  • Mix gently and cover.
  • cook under low temperature till soft (about 50 min)
  • Decorate with fennel leaves or thyme.

Have a happy world vegan day!



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