Braised fennel (Fenouil braisé)

Fenouil braisé or braised fennel is a traditional dish originating from Provence. The dish is usually made with a combination of fennel, tomatoes, garlic, olive oil, salt, and pepper. The fennel bulbs are cut in half lengthwise and the cut sides are laid in a frying pan with olive oil and garlic at the bottom.

The dish is covered and cooked over low heat for half an hour. Chopped tomatoes are then added to the pan, the dish is seasoned with salt and pepper, and it's simmered for half an hour more until the fennel is completely tender and the liquid has almost fully evaporated.

If properly prepared, the fennel should take on a caramelized flavor and develop slightly sweet notes.