Guest guest Posted December 22, 1999 Report Share Posted December 22, 1999 * Exported from MasterCook * Fennel from Provence Recipe By :Diane Seed's Mediterranean Dishes Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fennel bulbs 4 tablespoons extra-virgin olive oil salt and freshly ground black pepper 6 tablespoons dry white wine 2 large ripe red tomatoes 1 bouquet garni of thyme, bayleaf, and parsley Discard the tough exterior of the fennel, but keep some of the green feathery fronds, if available, for garnishing. Cut each bulb in half and remove the woody core. Cut into very thin slices. Heat the oil and stir in the fennel, adding salt and pepper to taste. Cover and cook gently for 5 minutes. Pour in the wine, turn up the heat and cook for another few minutes so that some of the wine evaporates. Pour in 7 ounces water and add the tomatoes and bouquet garni. Cover and stew gently until the fennel is tender and the sauce very thick. - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 9g Total Fat; (51% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 122mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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