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Fennel à la Grecque

http://www.eatingwell.com/recipes/fennel_la_grecque.html

From EatingWell:  May/June 1994

Here fennel is cooked in the traditional French technique, a la grecque, which is a term for cooking vegetables in an infusion of herbs, spices and lemon.

12 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Tie coriander seeds, peppercorns, thyme, parsley and bay leaves together in a piece of cheesecloth. Whisk together broth, wine, lemon juice, tomato paste and water in a medium bowl.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the onion and half the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. Pour in half the broth mixture, tuck the spice bag into the vegetables and bring the liquid to a boil. Cook over high heat, stirring occasionally, until the fennel is tender and the sauce has thickened, about 10 minutes. Season with salt and pepper and transfer the mixture to a large bowl, reserving the spice bag.
  3. Wipe out the pan, pour in the remaining 1 1/2 teaspoons oil and repeat the above steps with the remaining ingredients. Let cool and discard spice bag. Serve at room temperature, garnished with chopped fennel fronds.

Nutrition

Per serving : 68 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 1 mg Cholesterol; 12 g Carbohydrates; 3 g Protein; 4 g Fiber; 113 mg Sodium; 516 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable

Tips & Notes