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.

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; carbohydrates 11.5g; dietary fiber 4g; sugars 5.9g; fat 1.4g; saturated fat 0.2g; vitamin a iu 1210.8IU; vitamin c 18.8mg; folate 36.6mcg; calcium 61.3mg; iron 1.1mg; magnesium 22.6mg; potassium 548.6mg; sodium 181.7mg.

2 vegetable