Fennel in wine with onions and tomatoes
Fennel in white wine with red onion and tomatoes is prepared as a light vegetable side dish or a separate dish. Let the onion glaze, sauté the fennel, simmer with wine and coriander, and finish with the tomatoes.
Ingredients · Servings 2
- 1 fennel tuber
- 1 medium red onion
- 2 tablespoons butter
- 100 ml white wine
- 200 g chopped canned tomatoes
- 1 teaspoon coriander seeds
- salt
- freshly ground pepper
Method · 35 min
- Clean and wash the fennel. Halve the tuber and cut into thin wedges. Peel the red onion and cut into thin wedges. Crush the coriander seeds.
- Heat the butter in a pan. Add the onion and sauté until translucent. Add the fennel and sauté for another 4–5 minutes, stirring occasionally. Season with salt and pepper.
- Add the white wine and chopped coriander. Reduce the heat and simmer the fennel for about 10 minutes, stirring occasionally. If the liquid evaporates too quickly, add a little hot water.
- Add the chopped tomatoes, stir and simmer for about 5 more minutes. Finally, taste and add salt and pepper if necessary.
- Fennel is served as a side dish with meat or fish. It can also be served as a standalone light meal with pastries.
