Fennel was our "veggie of the day" that we tried the other night. It was very, very good. This is one that will become a regular in our dinner rotation.
1/2 bag matchstick carrots
1 large fennel bulb (white part only)
1/4 cup white cooking wine
1/4 cup water
1 tablespoon sugar
1/8 tsp pepper
1/8 tsp salt
1 tsp olive oil
cooking spray
cut a slice off fennel bulb base. trim stalks to within 1 inch of bulb. discard stalks. cut bulb vertically into thin slices, and cut slices into this strips.
heat oil in a large skillet coated with cooking spray over medium-high heat. add fennel and carrots, and saute 8 minutes until lightly browned. add wine and remaining ingredients. bring to a boil; cover, reduce heat, and simmer 4 minutes. uncover and cook 3 minuts or until almost all liquid evaporates.
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