Guest guest Posted April 6, 2001 Report Share Posted April 6, 2001 * Exported from MasterCook * Fennel Agrodolce Recipe By :Slow Cooker Cooking, Lora Brody Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Slow Cooker Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium fennel bulbs 2 tablespoons butter 3 shallots -- peeled & finely chopped 1/3 cup golden raisins 2 tablespoons granulated sugar 1/3 cup balsamic vinegar 3/4 teaspoon salt -- plus more if needed freshly ground black pepper 1 teaspoon toasted fennel seeds -- crushed (see note) Trim the rough bases and leafy stalks from the fennel bulbs. Chop 1/4 cup of the leafy fronds and set aside. Discard the rest of the trimmings, and cut the bulbs lengthwise into 1/4-inch wide strips. Melt the butter in a large saute pan over medium heat. Cook the shallots until they begin to soften and then add the fennel. Cook for 5 minutes, stirring to coat the fennel with the butter. Scrape the fennel and shallots into the insert of the slow cooker, then stir in the raisins. In a spouted measuring cup, combine the sugar, balsamic vinegar, and 3/4 teaspoon of salt. Stir well with a fork, and then pour over the fennel. Stir to combine well, cover, and cook on high for 1 1/2 to 2 hours, until the fennel is tender but not mushy. Remove the fennel from the insert and transfer to a bowl to cool. Season generously with pepper and sprinkle with chopped fennel fronds and crushed fennel seeds before serving. To toast and crush fennel seeds, place them in a small saute pan over medium heat. Cook, stirring frequently, just until the seeds are fragrant and lightly browned. Remove them from the heat as soon as they start to brown because they burn easily. Crush with a mortar and pestle or place in a small resealable plastic bag and crush them with a rolling pin or meat pounder. S(ISBN): " 0-688-17471-X " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 6g Fat (30.9% calories from fat); 2g Protein; 28g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 522mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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