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Fennel à la Grecque

:  May/June 1994

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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.


Fennel à la Grecque Recipe

Makes: 12 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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.

Tips & Notes

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

Nutrition

Per serving: 68 calories; 2 g fat ( 0 g sat , 1 g mono ); 1 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 113 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Potassium (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable


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Recipe Categories

Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Diabetes appropriate
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Style/Theme
Entertaining, casual
Make ahead instructions
Type of Dish
Side dish, vegetable
Ethnic/Regional
French
Publication
May/June 1994
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