Fragrant Fennel in Fresh Fig Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It's best to use fresh figs but if they're not available, substitute 3 cups of canned figs. Ingredients:
6 small fennel bulbs, trimmed (3 pounds) |
1/2 cup vegetable broth |
1 cup water |
1/8 teaspoon salt |
6 fresh figs, stemmed and coarsely chopped |
1 1/2 teaspoons balsamic vinegar |
1/4 teaspoon ground pepper |
1 tablespoon fresh parsley, chopped |
Directions:
1. Cut each fennel bulb in half lenghwise through the base, the cut each piece in half again. Remove the outer pieces of the bulbs if they look tough or stringy.
2. Coat a large nonstick frying pan with nonstick cooking spray. Place over medium-high heat and add fennel in a single layer. Cook, turning, until lightly browned (2 - 3 minutes).
3. Add broth, water, salt and figs. Reduce heat to low, cover and simmer until fennel is just tender (about 20 minutes).
4. Stir in vinegar and pepper. Increase heat to medium-high and cook, stirring occasionally, until sauce has thickened slightly (5 - 7 minutes).
5. To serve divide among plates and top with fig sauce and parsley.
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