| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Side dish, Vegetables |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Whole coriander seeds |
| 1 |
T |
Whole black peppercorns |
| 4 |
|
Large sprigs fresh thyme OR |
| 1 |
t |
Dried thyme leaves |
| 4 |
|
Large sprigs fresh parsley |
| 3 |
|
Bay leaves |
| 2 |
c |
Defatted reduced-sodium |
|
|
chicken stock |
| 1/3 |
c |
Dry white wine |
| 1/3 |
c |
Fresh lemon juice |
| 1/4 |
c |
Tomato paste |
| 1 |
T |
Olive oil |
| 1 |
|
Large onion, cut in half |
|
|
lengthwise & sliced |
| 6 |
|
Large bulbs fennel |
|
|
trimmed & cut into |
|
|
wedges |
|
|
plus 2 T chopped fennel |
|
|
fronds for garnish |
|
|
Salt & freshly ground black |
|
|
pepper to taste |
INSTRUCTIONS
Tie coriander seeds, peppercorns, thyme, parsley and bay leaves
togther in a piece of cheesecloth. In a medium-sized mixing bowl,
whisk together chicken stock, wine, lemon juice, tomato paste and 1
cup water. Heat 1/2 T of the oil in a large nonstick skillet over
medium heat. Add half of the onions and half of the fennel; cook,
stirring, until the vegetables are limp and starting to color, about
10 minutes. Pour in half of the chicken stock mixture, tuck the spice
bag into the vegetables and bring the liquid to a boil. Cook over
high heat, stirring occasionally, until the fennel is tender and the
sauce has thickened, about 10 minutes. Season with salt and pepper and
transfer the mixture to a large bowl; reserving the spice bag. Wipe
out the skillet, pour in the remaining 1/2 T oil and repeat the above
steps with the remaining ingredients. Let cool and discard spice bag.
Serve at room temp. garnished with chopped fennel fronds. Entered by:
Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of
Food and Health (tm) ISSN 1064-16399 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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