Fennel Sauteed with Peppers
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- Serves: 8
- Preparation: 8
- Cooking: 12
- Ready: 20
A colourful, healthy and simple dish bursting with flavour and goodness
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.
Additonal notes
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.
“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”
