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Fennel A La Grecque

herbal.chef's picture
Ingredients
  Water 2 Cup (32 tbs)
  Olive oil 6 Tablespoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Whole peppercorns 10
  Whole coriander seeds 10
  Minced shallot/Onion 2 Tablespoon
  Parsley sprigs 5
  Celery 1 Small
  Thyme 1⁄4 Teaspoon
  Fennel heads 4 Small
Directions

Combine the water, oil, lemon juice, salt, peppercorns, coriander seeds and shallot in a large saucepan.
Tie the parsley, celery, thyme and fennel seeds in cheesecloth and add them to the liquid.
Cover, bring to a boil and simmer ten minutes.
Trim off the top leaves and tough outer stalks of the fennel.
Cut the vegetable into quarters and add to the saucepan.
Cover and simmer until the fennel is tender, thirty to forty minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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1 Comment

Chef Brennan's picture
Great basic recipe, but brush up on the typos. It's embarassing. I hope you don't cook the same way you spell! lol