Olive Oil Fennel Herb (Arapsaçı)

Ingredients

• 500 grams wild fennel (arapsaçı)
• 1 bunch green onions
• Half tea glass olive oil
• 1 teaspoon tomato paste
• Juice of 1 lemon
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1.5 cups hot water

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Clean the wild fennel, trim the hard roots, wash thoroughly in plenty of water, and coarsely chop.

2. 2

   Chop the green onions into thin rings.

3. 3

   Heat olive oil in a wide pan, add green onions, and sauté until slightly translucent.

4. 4

   Add tomato paste and stir until fragrant, then add the chopped wild fennel to the pot.

5. 5

   Add lemon juice, sugar, salt, and hot water.

6. 6

   Cover the pot and simmer on low heat for about 25-30 minutes until the herbs are tender.

7. 7

   Transfer to a serving plate after it reaches room temperature.

Note. Wild fennel releases its own water while cooking, so add water carefully and add more warm water near the end of cooking if needed.