| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Famous chef, Vegetarian, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fennel; fresh |
|
|
Herb infused olive oil |
| 1/2 |
|
Stick sweet cream butter |
| 1/4 |
c |
Pecans; ground |
|
|
Splash tarragon vinegar; OR white wine |
INSTRUCTIONS
PECAN SAUCE
FENNEL Clean and prepare the fennel by discarding the stalks and trimming
the bulb. Slice. Brush lightly with herbed olive oil. Grill over hot coals
until tender. Brush with additional olive oil, when you turn them. 10
minutes on each side should produce a tender veggie.
PECAN SAUCE Heat the butter over medium heat in an opened skillet. Add the
pecans stirring constantly until they brown lightly. Remove from the heat
and splash with the tarragon vinegar. Serve immediately over grilled
fennel.
Me ke aloha, Mary
Recipe by: Chef Jean Michele LaGardien Posted to TNT - Prodigy's Recipe
Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Aug 22,
1997
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”