Crispy Fried Fennel in Light Tomato Sauce
Crispy Fried Fennel in Light Tomato Sauce Preparation
In a pot boil water and quickly blanch the fennel for 3 minutes. Remove the fennel from the water and drain on paper towels. In a small pot, combine the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and whisk to incorporate. Bring to a boil and simmer over medium heat for 3 minutes. In bowl mix together the flour and the Creole spice. In a large saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the flour, shaking off the excess and saute until the edges turn golden, about 3 minutes. Season to taste with salt and pepper, and then turn. Continue to cook for 3- 4 minutes. Pour the simmering sauce over the fennel and cook for 1 minute. Remove from the heat and serve immediately. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW#EE2201 Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:05:49 -0500 From: Meg Antczak
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Crispy Fried Fennel in Light Tomato Sauce. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven