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Name: Fennel a la Qrecque
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 4 Large sprigs fresh parsley; 6 Large bulbs fennel,; 1 ts Dried thyme leaves; 1/3 c Dry white wine; 4 Large sprigs fresh thyme OR; 1/4 c Whole coriander seeds; 1 tb olive oil; 1/3 c Fresh Lemon Juice; Salt & freshly ground black; 3 Bay Leaves; 2 c Defatted reduced-sodium; 1/4 c Tomato paste; 1 Large onion, cut in half; 1 tb Whole black peppercorns

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INGREDIENTS

4 Large sprigs fresh parsley
6 Large bulbs fennel,
1 ts Dried thyme leaves
1/3 c Dry white wine
4 Large sprigs fresh thyme OR
1/4 c Whole coriander seeds
1 tb olive oil
1/3 c Fresh Lemon Juice
Salt & freshly ground black
3 Bay Leaves
2 c Defatted reduced-sodium
1/4 c Tomato paste
1 Large onion, cut in half
1 tb Whole black peppercorns

Servings

INSTRUCTIONS

Tie coriander seeds, peppercorns, thyme, parsley and bay leaves togther in a piece of cheesecloth. In a medium-sized mixing bowl, whisk together chicken stock, wine, lemon juice, tomato paste and 1 cup water. Heat 1/2 T of the oil in a large nonstick skillet over medium heat. Add half of the onions and half of the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. Pour in half of the chicken stock 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 skillet, pour in the remaining 1/2 T oil and repeat the above steps with the remaining ingredients. Let cool and discard spice bag. Serve at room temp. garnished with chopped fennel fronds. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

NOTES

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Fennel a la Qrecque

4 Large sprigs fresh parsley
6 Large bulbs fennel,
1 ts Dried thyme leaves
1/3 c Dry white wine
4 Large sprigs fresh thyme OR
1/4 c Whole coriander seeds
1 tb olive oil
1/3 c Fresh Lemon Juice
 Salt & freshly ground black
3 Bay Leaves
2 c Defatted reduced-sodium
1/4 c Tomato paste
1 Large onion, cut in half
1 tb Whole black peppercorns

Tie coriander seeds, peppercorns, thyme, parsley and bay leaves togther in  a piece of cheesecloth.  In a medium-sized mixing bowl, whisk together  chicken stock, wine, lemon juice, tomato paste and 1 cup water.    Heat 1/2 T of the oil in a large nonstick skillet over medium heat. Add  half of the onions and half of the fennel; cook, stirring, until the  vegetables are limp and starting to color, about 10 minutes. Pour in half  of the chicken stock 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 skillet, pour in the remaining 1/2 T oil and repeat the above  steps with the remaining ingredients. Let cool and discard spice bag.    Serve at room temp. garnished with chopped fennel fronds.    Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine  of Food and Health (tm) ISSN 1064-16399

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 12 Servings

Calories: 32
Calories from Fat: 7 (22%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 144mg		5 %
Potassium 225.7mg		6 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 4.5g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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