Name: Hearts of Fennel with Lemon And Coriander
Ingredients: 2 sm Fennel bulbs; (sometimes called; ; anise, available at; ; most supermarkets),; ; trimmed, reserving; ; 6 of the leaves of; ; garnish if desired; 1 tb Olive oil; 1 tb Unsalted butter; 1 tb Fresh lemon juice; 2 tb Minced fresh coriander

CATEGORY	CUISINE	TAG	YIELD
		February 19	1	servings

INGREDIENTS

2	sm	Fennel bulbs; (sometimes called
		; anise, available at
		; most supermarkets),
		; trimmed, reserving
		; 6 of the leaves of
		; garnish if desired
1	tb	Olive oil
1	tb	Unsalted butter
1	tb	Fresh lemon juice
2	tb	Minced fresh coriander

INSTRUCTIONS

In a kettle of boiling salted water cook the fennel for 15 minutes, or
until it is barely tender. Transfer the fennel to a cutting board, let it
cool, and cut it lengthwise into 1/3-inch-thick slices. In a large skillet
heat the oil and the butter over moderately high heat until the butter is
foaming and in the fat saute the fennel slices for 3 minutes on each side,
or until they are golden. Sprinkle the fennel with the lemon juice, the
coriander, and salt and pepper to taste, divide it between 2 plates, and
garnish it with the reserved fennel leaves.
Serves 2.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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