1/2 Photos of Fennel a La Grecque
That is Dr House to you's Note:
Serve slightly cool as a first course or as a side at an informal dinner. However the fennel version here can also be served hot as a side.
My Private Note
Units: US | Metric
- 1Pull off a bit of the green fuzzy fronds, chop coarsely and save. Cut stalks off at bulbs. If needed use them to fresh broth's flavor.
- 2Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely.
- 3Cut bulb in half lenghwise. Be sure to cut thorough the core forming at point of wedges. Leave this attached or the fennel will fall apart.
- 4Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot.
- 5Bring to a gentle simmer, cover and cook 25 minutes. The fork should pierce the fennel but you should still feel slight resistance. Check after 15 minutes of cooking and add water if dry.
- 6Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining.
- 7Sprinkle the cooked fennel with the salt, pepper and fronds. Serve hot on individual plates and spoon liquid over each. Or let cool and serve as other courses.
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Nutritional Facts for Fennel a La Grecque
Serving Size: 1 (180 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 197.1
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 64.0 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 3.8 g
- Sugars 0.4 g
- Protein 1.6 g