Guest guest Report post Posted May 15, 2010 Fennel Provencale 2 fennel bulbs 1/2 can crushed tomatoes 1 tablespoon tomato paste 4 garlic cloves handful fresh thyme 2 bay leaves salt and pepper to taste fresh parsley 1. Rinse fennel. Cut it in half and blanch it by soaking in boiling salted water for 10 minutes. Drain. 2. Put tomatoes and tomato paste in a small pot. Add crushed garlic, thyme, and bay leaves. Season with salt and pepper. Put this mixture plus the fennel in a deep frying pan. Cover and simmer for a few minutes. Garnish with parsley and serve. Yields 4 servings. Quote Share this post Link to post Share on other sites