Fennel is an interesting vegetable, and one that until I met Bob held no appeal. In his bean salad, the fennel taste a little like aniseed.

In this dish, the combination of coconut milk, white wine and prosciutto assist in creating a very different flavour.



3 tablespoons olive oil

Salt to taste

4 garlic cloves crushed

¼ leek, chopped

1 tablespoon chives, chopped

½ teaspoon parsley, chopped

1 fennel, diced

5 slices prosciutto (bacon, parma ham etc can be substituted)

400 mls coconut cream

¼ cup white wine


1 cup rice, cook to be ready with the fennel dish


  • Heat oil in pan on medium to high
  • Add salt, garlic, leek, chives, parsley and sauté for 1 – 2 mins
  • Add fennel and cook 3 – 4 minutes on medium heat
  • Add prosciutto, combine and cook for 1 min
  • Add coconut cream and combine well, reduce to a simmer for 5 minutes
  • Add white wine and combine.
  • Continue simmering until liquid reduces and thickens.


Serve with rice.