This is an easy make-the-day-before side dish for a pot luck or easy summer lunch or dinner. Adapted from Provence: The Beautiful Cookbook by Richard Olney.
| 2 lb | fennel bulb |
| bouquet garni: thyme, parsley, bay leaf in cheesecloth or tied together | |
| ½ lb | pickling onions |
| 4 cloves | garlic, crushed |
| pinch | fennel seeds |
| pinch | coriander seeds |
| ½ t | peppercorn |
| coarse salt | |
| 5-6 T | olive oil |
| juice of 1 lemon | |
| ½ c | dry white wine |
Remove outer stalks of the fennel bulbs. Reserve any feathery, green leaves. Split the bulbs into quarters lengthwise.
Place the bouquet garni in a stove-top casserole, then arrange the fennel, onions and garlic in the pan, wedging everything tightly. Scatter over the dry seasonings. Pour over oil, lemon juice, white wine, and enough water just to immerse the contents. Bring to a boil, cover and cook at a gentle boil until the fennel is tender but still firm, about 25 minutes, or bake at 350ºF for about 30 minutes, or until the fennel is soft. Cover if it looks like it’s getting too dry. Discard the bouquet and pour contents of the pan into a terrine. Let cool and serve at room temperature or cover and chill before serving. Chop reserved fennel leaves and scatter over the top before serving.
Serves 4-8.