Fennel Sauteed with Peppers
A colourful, healthy and simple dish bursting with flavour and goodness
In a wok or heavy-bottomed frying pan heat the oil, add the peppers and fennel and cook for 10-15 minutes over a moderate heat until crunchy, stirring occasionally.
Add the garlic and peas and continue cooking for 2 minutes. Season, scatter with the parsley and serve.
“Fennel is one of the stronger-tasting vegetables. Some people find its aniseedy flavour a bit overpowering when it is raw but frying it with sweet red peppers, garlic and peas takes the edge off it, it comes in fat, dense bulbs”
Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook, now available in paperback (Kyle Books, £15.99), p.135.
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