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vegetable - fennel

t=teaspoon T=tablespoon

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Here two quick fennel recipes. You can slice the fennel in rounds or lengthwise - I prefer lengthwise unless called for otherwise. Some cooks remove most of the inner core and the tougher outer layer. Me, I usually pare away a little of the core and eat it as is. It is delicious and serves as a little 'cook's privilege'. The outer layer I usually chop coarsely across the grain as this layer is a little tougher and 'thready' like celery. Either add it to the dish or to a salad.

Fennel Polacka (Polish Style)

4 sm. fennel

1/4 l. white wine

4 T. butter

2 T. bread crumbs

white pepper

Slice the fennel and steam in white wine and a little salt until al dente. Serve on a warmed platter, melt butter and mix with the crumbs and pepper. Spoon over Fennel. Garnish with fennel green.

Fennel with Cream and Herbs

1 med. fennel

1 onion

1 T. flour

vegetable stock

80-100 ml. cream or evaporated milk

2 T. fresh herbs such as chive, parsley, lemon thyme, basil

a little olive oil

Chop the onion, sauté in a little olive oil until softened. Sprinkle with flour and add the sliced fennel. Add a little vegetable stock to not quite cover. Cook about 5-7 minutes or until al dente. Remove from the liquid and keep warm.

Allow the liquid to reduce, add the cream and the fresh chopped herbs such as chive, parsley, lemon thyme, basil. Pour over fennel and serve.

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be

added to any form of archive or other works of any kind. Contact the author for further information.