Provençal Fennel

Ingredients

• 4 bulbes Fennel (large, sliced into thin strips)
• 4 unités Tomatoes (diced after removing core)
• 100 g Plain lardons (unsmoked, to be quickly fried)
• 1 unité Onion (finely chopped)
• 1 gousse Garlic (minced)
• 1 c. à café Herbes de Provence
• 3 c. à soupe Olive oil (extra virgin)
• une pincée pincée Espelette pepper (optional, to taste)
• au goût à discrétion Salt
• au goût à discrétion Pepper

Instructions

1. Prepare the fennel

   Remove the first tough leaf, cut off the woody stems, cut the bulb lengthwise, remove the core and slice into thin strips. Rinse under clear water.

   Time: PT10M

2. Prepare the tomatoes

   Cut each tomato in half, remove the seeds and the gelatinous part with your finger, slice into half‑centimeter pieces, turn the slices and cut into small dice.

   Time: PT8M

3. Chop the onion and garlic

   Finely slice the onion and mince the garlic clove.

   Time: PT2M

4. Heat the oil

   Heat 3 tbsp olive oil in the sauté pan over medium heat.

   Time: PT2M

5. Cook the lardons

   Add the lardons and let them fry briefly without browning.

   Time: PT2M

6. Sauté the onion

   Add the chopped onion and cook until translucent (about 3 minutes).

   Time: PT3M

7. Add the garlic

   Stir in the minced garlic and cook for 30 seconds, just enough to release the aromas.

   Time: PT30S

8. Cook the fennel

   Add the sliced fennel, season with salt and pepper and cook about 5 minutes until it begins to soften.

   Time: PT5M

9. Add tomatoes and aromatics

   Add the tomato dice, Herbes de Provence, a pinch of Espelette pepper and adjust seasoning with salt if needed.

   Time: PT2M

10. Simmer covered

    Cover the pan and let simmer over low heat for 30 minutes, stirring occasionally and checking that some juice remains.

    Time: PT30M

    Temperature: moyen-doux

11. Finishing and serving

    Taste, adjust salt and pepper if necessary, then serve hot directly on the plate.

    Time: PT5M

Nutrition Facts

Calories

220

Protein

8 g

Carbohydrates

12 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fennel: celeriac, broccoli
• Instead of Tomatoes: bell peppers, zucchini
• Instead of Plain lardons: bacon, cured ham
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Herbes de Provence: thyme, rosemary
• Instead of Olive oil: sunflower oil
• Instead of Espelette pepper: Cayenne pepper
• Instead of Salt: sea salt
• Instead of Pepper: ground black pepper

Equipment Needed

• Chef's knife
• Cutting board
• Sauté pan (heavy‑bottomed skillet)
• Wooden spatula
• Measuring spoon (optional)
• Lid
• Colander (optional)

Critical Steps — Do Not Skip

• Prepare the fennel (step 1)
• Sauté the onion until translucent (step 6)
• Cook the fennel before adding the tomatoes (step 8)
• Simmer covered for 30 minutes (step 10)

Chef Tips from the Video

• For an even more anise flavor, add a small sprig of fresh fennel at the end of cooking.
• Serve with a slice of toasted country bread to soak up the juices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, vegetables lose their texture.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Slice the fennel and cut the tomatoes the day before and keep them chilled in cold water.
• Lardons can be pre‑cooked and kept in the refrigerator for 24 h before use.