For a winter warmer that will impress your guests, try this gourmet creation.


  • 8 baby fennel (cut into quarters)

  • 200 ml chicken stock

  • 50 gm ligurian olives (pitted)

  • 25 gm pine nuts (roasted)

  • 1 parsley (finely chopped)

  • 1 clove garlic (finely chopped)

  • 1 lemon (zest and juice)

  • 100 ml Extra virgin olive oil


  • 1.

    Place 24 cm Tefal Reserve Collection sauté pan on heat.

  • 2.

    Add olive oil add fennel and colour add chicken stock and cover.

  • 3.

    When almost soft add tomatoes and olives, continue cooking until soft.

  • 4.

    Sprinkle pine nuts.

  • 5.

    Place parsley, garlic, zest, juice and olive oil and mix. Dress over the top of the fennel. Serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 295kj
  • Fat Total 29g
  • Saturated Fat 3g
  • Protein 3g
  • Carbohydrate 8g
  • Sugar 3g
  • Sodium 195mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe created by Guillaume Brahimi with Tefal’s Reserve Collection.

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