Recipe - Fennel Nicoise

3 lg Heads Florence fennel
(Finocchio)
2 md Onions
2 Garlic cloves
5 tablespoon Olive oil
1 pound Tomatoes
One fourth pt Dry white wine
1 pn Thyme
Salt & pepper

Trim the fennel & cut each head into quarters. Boil in salted water
for 10 minutes & drain very well.

Chop the onions & garlic finely. Heat the oil & saute them until
they rae golden & soft. Add the fennel & stir well over low heat.

Skin the tomatoes, remove the seeds, chop the flesh roughly & add to
the saute mixture.

Add the wine, thyme, salt & pepper. Stir well, cover & simmer for 1
hour. Put into a serving dish & chill before serving.

Mary Norwak, "Salads"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip