| 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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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”