Fennel a la Grecque

Fennel a la Grecque

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From: EatingWell Magazine, 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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1/4 cup whole coriander seeds
  • 1 tablespoon whole black peppercorns
  • 4 large sprigs fresh thyme, or 1 teaspoon dried
  • 4 large sprigs fresh parsley
  • 3 bay leaves
  • 2 cups reduced-sodium chicken broth
  • 1/3 cup dry white wine
  • 1/3 cup lemon juice
  • 1/4 cup tomato paste
  • 1 cup water
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 large onion, cut in half lengthwise and sliced, divided
  • 6 large bulbs fennel, trimmed and cut into wedges, divided, plus 2 tablespoons chopped fennel fronds for garnish
  • Salt & freshly ground pepper, to taste

Preparation

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

Nutrition information

  • Per serving: 66 calories; 1 g fat(0 g sat); 4 g fiber; 12 g carbohydrates; 2 g protein; 37 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1211 IU vitamin A; 19 mg vitamin C; 61 mg calcium; 1 mg iron; 182 mg sodium; 549 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

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