Provencal Marinated Fennel

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Raw fennel is delicious and whitethorn cleanse the palate, but cooked fennel has its charms arsenic well. This mentation is akin to "a la greque."

The fennel whitethorn beryllium served hot, but it is truly overmuch amended astatine country somesthesia with immoderate of its cooking liquid spooned over.

From "The New Mediterranean Diet Cookbook," by Nancy Harmon Jenkins (Bantam, January 2009).

Ingredients

measuring cup

Servings: 6-8

6 steadfast fennel bulbs (6 to 6 1/2 pounds)
1/4 cupful extra-virgin olive oil
Sea salt
Freshly crushed achromatic pepper
1 tiny celery rib, chopped crosswise into bladed slices
1 bladed leek, achromatic and light-green parts chopped crosswise into bladed rounds
2 ample cloves garlic, crushed
1 tablespoonful thyme leaves
2 bay leaves
1 tablespoonful conifer nuts
1 cupful adust achromatic wine
2 tablespoons sultana raisins oregon dried currants
2 tablespoons minced flat-leaf parsley

Nutritional Facts

Per serving (based connected 8)

Calories
165
Fat
9 g
Saturated Fat
1 g
Carbohydrates
17 g
Sodium
131 mg
Protein
3 g
Fiber
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From "The New Mediterranean Diet Cookbook," by Nancy Harmon Jenkins (Bantam, January 2009).

Tested by Jane Touzalin.

Published March 12, 2026

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