Sautéed Fennel with Roasted Garlic and Thyme | PCC Natural Markets

Sautéed Fennel with Roasted Garlic and Thyme

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This wintery dish can be made in a flash.



Place the fennel, garlic and oil or ghee in a skillet over medium heat and sauté for about 10 minutes. Add the remaining ingredients and let it simmer for another 10 to 15 minutes, covered. Serve warm.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: PCC Sound Consumer, November 2010

More about: fennel, garlic


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I always love thyme and

I always love thyme and garlic dishes!!!.... They are so much healthy for body.
Thanks for the recipe.


Great combination of flavors

I loved this recipe. When first made, it's surprisingly mild and delicate The cooking process causes the garlic to become quite subdued. But if allowed to sit in the fridge for 4-5 days, it becomes an entirely new dish with complex flavors. Either way, it's fantastic.

I did make a couple of changes -- I added one small dried hot pepper (including seeds) and really liked the heat it provided this time of year. And after trying it right after making it, I doubled the amount of fresh thyme before putting it in the fridge to develop more flavor.

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