How to Use Whole Fennel in Stew

The licorice-scented fennel plant can be used much the same way as celery. It is wonderful in a stew in fall, reminiscent of southern France. Serve this stew with a crusty bread, a hunk of goat cheese, a bowl of olives and a bottle of red wine.
The stew takes only 45 minutes to make, much of it simmer time, hence it is good for a weekday meal. It serves six, so save the leftovers for lunch.

Things You'll Need

• 3 garlic cloves, minced
• 1 1/2 cup chopped onions
• 3 tbsp. olive oil
• Soup pot
• 3 baking potatoes, cubed
• 1 20-oz. can tomatoes
• 1 tsp. dried thyme
• 1 cup water
• 1 lb. string beans, trimmed and cut into 1-inch pieces
• 2 cups sliced fennel
• 2 pinches saffron
• Juice of 1/2 lemon
• Salt and pepper

Instructions

Get Cooking

1. Heat olive oil in soup pot. Saute garlic and onion, until onions are translucent. Do not brown.

2. Add potatoes, tomatoes, thyme and water.

3. Cover pot and raise heat to bring to a boil. Reduce heat to a simmer.

4. Add string beans and fennel, plus saffron and lemon juice.

5. Simmer, covered, 15-20 minutes, stirring occasionally, until potatoes are tender. Add salt and freshly ground pepper to taste.

Resources

• Epicurious Fennel Recipes