Fennel Braised with Tomatoes and Shallots
By Melissa's Corporate Chefs


2 bulbs Fennel cut into quarters 
1 tablespoon Olive Oil 
3 tablespoons Shallots finely chopped 
2 Organic Tomatoes peeled and cut into quarters 
1 cup Vegetable Stock 
1 tablespoon Dill 
1 teaspoon Coriander Seeds 


Steam the fennel for 5 minutes, or place it in the microwave with a little water and cook on high for about 3 minutes or until slightly tender. 

In a sauté pan, heat the oil over medium high heat. 

Add the shallots and cook, stirring until soft, about 1 minute. 

Add the tomatoes, fennel and vegetable stock. 

Reduce heat to low and cook for about 8 minutes. 

Remove from the heat and stir in the dill and coriander. 

Serve as an accompaniment to chicken or grilled fish.