Guest guest Posted May 10, 2004 Report Share Posted May 10, 2004 * Exported from MasterCook * Fennel Cream Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Italian La Cucina Italiana magazine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large fennel bulbs -- washed and roughly cut into small pieces 3 tablespoons extra-virgin olive oil 1 small onion -- minced 3 1/4 cups vegetable broth 1/2 cup sour cream 1 dash salt and pepper Place the fennel in a casserole with the olive oil and the onion. Cover and cook over medium heat for 10 minutes. Pour in the broth and bring to a boil. Lower the heat and cook until the fennel is tender, about 20 minutes. Place in a food processor and process until smooth. Let it cool down, add the sour cream and season with salt and pepper. Refrigerate until serving time. Serve with toasted bread. Serves 6 Copyright 2003 Italian Cooking & Living Source: " The Magazine of La Cucina Italiana " Copyright: " 2003 Italian Cooking & Living " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 13g Fat (51.7% calories from fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 962mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. Quote Link to comment Share on other sites More sharing options...
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