Fennel a La Grecque Recipe

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Ingredients:

Serving

2 medium fennel bulbs
3/4 cup dry white wine
1/4 cup extra virgin olive oil
1 large shallots or 1 large onion, minced
1 tsp coriander seed
salt
fresh ground pepper

Directions:

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.
Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely.
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.
Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot.
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.
Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining.
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 Serving Per 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.

Tastes

salty
savory
bitter
sweet

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