| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Side dishes, Vegetables, Italian, Low fat |
6 |
servings |
INGREDIENTS
| 5 |
md |
Fennel Bulbs; About 1 1/4 Lb Each |
| 2 |
ts |
Olive Oil |
| 2 |
|
Cloves Garlic; Very Finely Chopped |
| 1 |
c |
Nonfat Vegetarian Broth; Chicken Flavored Or Vegetable Broth |
| 1 |
tb |
Fresh Lemon Juice |
| 1 |
tb |
Anise-Flavored Liquor; Pernod Or Ouzo, Opt |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Black Pepper |
| 1/4 |
c |
Freshly Grated Parmesan Cheese |
| 1 |
c |
Fresh Bread Crumbs; *Note |
INSTRUCTIONS
*NOTE: Do not confuse fresh bread crumbs with commercially prepared dry
crumbs. If dry bread crumbs are substituted for fresh one, they may absorb
too much liquid and the final dish will be unappealing and dry.
To make fresh bread crumbs: Tear fresh or day-old bread into pieces (it is
not necessary to remove crust) and whirl i a food processor or blender
until coarse, even-sized crumbs form. Three ounces (about 3 slices) of
bread makes about 1 C crumbs. Store fresh bread crumbs in a plastic bag in
the freezer.
Preheat oven to 400F. Lightly oil a 1 1/2 qt gratin dish or other shallow
baking dish, or coat it with nonstick cooking spray.
Trim off stalks and tough outer layers from fennel. Cut the bulbs in half
lengthwise. Then cut each half into 4 wedges. In a large nonstick skillet,
heat oil over med-high heat. Add the fennel and cook, stirring
occasionally, until it begins to brown, 3 - 4 min. Add garlic and cook,
stirring, for about 1 min more. Pour in broth, lemon juice and anise
liquor, if using; cook, stirring occasionally, until the liquid is reduced
by half, 4 - 5 minutes. Season with salt and pepper and transfer to the
prepared dish.
Bake, uncovered, for about 45 minutes, or until the fennel is very tender.
Combine Parmesan and bread crumbs; sprinkle over the fennel. Bake for about
10 minutes longer, or until the top is golden.
Serves 6 as a side dish.
This is very good!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 86.3 Fat 3g Sat Fat 0.9g Carb 13.1g Fib 0.2g Pro 3.7g Sod
387mg CFF 28.3%
Recipe by: Eating Well, Jan/Feb 1996
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 18,
1999, converted by MM_Buster v2.0l.
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