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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1994


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 2 days. Return to room temperature before serving.

Nutrition Facts

66 calories; protein 2.5g 5% DV; carbohydrates 11.5g 4% DV; dietary fiber 4g 16% DV; sugars 5.9g; fat 1.4g 2% DV; saturated fat 0.2g 1% DV; cholesterol 0mg; vitamin a iu 1210.8IU 24% DV; vitamin c 18.8mg 31% DV; folate 36.6mcg 9% DV; calcium 61.3mg 6% DV; iron 1.1mg 6% DV; magnesium 22.6mg 8% DV; potassium 548.6mg 15% DV; sodium 181.7mg 7% DV; thiamin 0mg 2% DV.