Fennel Stew with Parsley and Walnut Pesto
by Betty Bee
“There’s fennel for you, and columbines; there’s rue for you; and here’s some for me; we may call it herb of grace o’Sundays.”
William Shakespeare, ‘Hamlet’ (1564-1616)
2 large fennel bulbs, trimmed
4 new onions, peeled and chopped.
200 ml stock
1 glass white wine
2 tomatoesfresh Thyme to taste
4 garlic cloves, peeled
a good handful of plat leaf parsley leaves
1 handful shelled walnuts
4 tablespoons parmesan cheese
8 tablespoons olive oil
Cut each fennel bulb in two. Heat the oil in a pan, add the fennel and onions, Cook for 5 minutes over a gentle heat. Add the stock, wine, Thyme and tomatoes. Cover and allow to simmer for 30 minutes.
Whilst the fennel is cooking place all the ingredients for the pesto in a blender and blend until smooth.
When the fennel is cooked stir in the pesto and then serve without waiting.