Trim the fennel & cut each head into quarters. Boil in salted water for 10 minutes & drain very well. Chop the onions & garlic finely. Heat the oil & saute them until they rae golden & soft. Add the fennel & stir well over low heat. Skin the tomatoes, remove the seeds, chop the flesh roughly & add to the saute mixture. Add the wine, thyme, salt & pepper. Stir well, cover & simmer for 1 hour. Put into a serving dish & chill before serving. Mary Norwak, "Salads" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (47%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 47.3mg||2 %|
|Potassium 358.8mg||9 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8g|
|Protein 1.7g||2 %|
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Calories per serving: 88
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