Leeks and Fennel Provencale
Leeks and a liberal sprinkle of fennel seed—are an excellent combination braised in an
Italian country style fresh tomato and lemon sauce studded with olives. Great as a vegetable
dish, served over pasta, or as a sauce over grilled tofu, fish or chicken.
350 degree oven.
Use approximately the same quantities of chopped fresh tomatoes and leeks for however
many you like to feed.
To prep leeks, peel away outer layers, cut off root end, and the limp green. Use some of the
green tops as you like for this and other recipes. Slice leek(s) into rounds and thoroughly
rinse.
Wash and core tomatoes, chop into large pieces. Place vegetables in flat baking dish such as
a 9 X 13 inch pan, toss to combine. Drizzle quite a bit of lemon juice (to taste) over the top,
sprinkle with bits of margarine or butter, fennel seed (or use fresh fennel bulb sliced into
thin wedges, tossed with the leeks and tomatoes). Season further as you like with some
chopped fresh basil, sea salt, freshly ground pepper. Scatter whole olives over the top,
gently mix, cover pan with lid or foil and braise in oven for about 45 minutes, or until
vegetables are tender and aromatic. Bake further if you wish with the lid removed to reduce
liquid in pan.