Side Dish
2 - 4 servings
5 minutes
10 minutes
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.
