Fennel a La Grecque Recipe

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Fennel a La Grecque
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  1. Pull off a bit of the green fuzzy fronds, chop coarsely and save. Cut stalks off at bulbs. If needed use them to fresh broth's flavor.
  2. Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely.
  3. Cut bulb in half lenghwise. Be sure to cut thorough the core forming at point of wedges. Leave this attached or the fennel will fall apart.
  4. Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot.
  5. Bring to a gentle simmer, cover and cook 25 minutes. The fork should pierce the fennel but you should still feel slight resistance. Check after 15 minutes of cooking and add water if dry.
  6. Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining.
  7. Sprinkle the cooked fennel with the salt, pepper and fronds. Serve hot on individual plates and spoon liquid over each. Or let cool and serve as other courses.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 231.46 Kcal (969 kJ)
Calories from fat 133.82 Kcal
% Daily Value*
Total Fat 14.87g 23%
Sodium 68mg 3%
Potassium 646.76mg 14%
Total Carbs 16.13g 5%
Sugars 3.44g 14%
Dietary Fiber 4.82g 19%
Protein 2.35g 5%
Vitamin C 17.1mg 29%
Iron 1.6mg 9%
Calcium 78.4mg 8%
Amount Per 100 g
Calories 108.26 Kcal (453 kJ)
Calories from fat 62.59 Kcal
% Daily Value*
Total Fat 6.95g 23%
Sodium 31.8mg 3%
Potassium 302.51mg 14%
Total Carbs 7.55g 5%
Sugars 1.61g 14%
Dietary Fiber 2.26g 19%
Protein 1.1g 5%
Vitamin C 8mg 29%
Iron 0.8mg 9%
Calcium 36.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
  • 5

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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