Fennel Sauteed with Peppers

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Prep time
8 mins
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Cook time
12 mins
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Ready time
20 mins
A colourful, healthy and simple dish bursting with flavour and goodness
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.