Fennel Sauteed with Peppers

The Meat Free Monday Cookbook

fennel sautéed peppers in a pan on a purple tablecloth

Serves 8

Print recipe

Prep time 8 mins
Cook time 12 mins
Ready time 20 mins

A colourful, healthy and simple dish bursting with flavour and goodness

Ratings

(10 votes, average: 3.30 out of 5)

Ingredients

2 tablespoons olive oil
2 red peppers, deseeded and cut into thin strips
500 g fennel. Trimmed and finely chopped, about 3 bulbs
2 garlic cloves, crushed
250 g peas, shelled
salt and freshly ground black pepper
1 tablespoon freshly chopped flatleaf parsley

Method

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.

Additional notes

“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.

Buy your copy here. Proceeds  go to the Meat Free Monday campaign.