Fennel and Three Pepper Stew


Fennel and Three Pepper Stew

Part of Ep. 702 Ep. 702 - The Heirloom Garden Part 2

Yield: Serves 6-8

Credit: Richard Palm of The American Club


2 large Romy fennel bulbs
1 sweet red pepper (Corno Di Toro)
1 sweet yellow pepper (Corno Di Toro)
1 small Jalapeño pepper
1 yellow onion
3 Beefsteak tomatoes (Try Brandywine or Rose.)
4 garlic cloves
1/2 tsp. minced fresh thyme
1/2 tsp. minced oregano
3/4 cup dry white wine
1/4 cup extra virgin olive oil
Fresh parsley
Kosher salt to taste
Tellicherry pepper to taste


Wash, quarter and core fennel bulbs. Seed and quarter peppers. Peel and quarter onion. Peel, core, seed and coarsely chop tomatoes. Peel and smash garlic. Preheat oven to 400°. Place vegetables, thyme, and oregano directly into a broad casserole with a tight-fitting lid. Season lightly with salt and Tellicherry pepper and toss. Pour wine over vegetables and drizzle with olive oil. Place lid on casserole and bake for 1 hour. Remove lid every 15 minutes and stir. After 1 hour, remove the lid and bake for 15 minutes more to concentrate the juices and the flavor. Season with fresh, minced parsley, and salt and pepper to taste.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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