VCE: Fennel A La Grecque

[Guest guest]

* Exported from MasterCook *

 

Fennel A La Grecque

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 112

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon coriander seeds

1/2 teaspoon peppercorns

1/4 teaspoon fennel seeds -- bruised

3 fennel bulbs -- quartered, up to 4

approximately 1 pound

1 onion -- thinly sliced

3 large garlic cloves -- crushed

1 bay leaf

Salt

2 teaspoons extra virgin olive oil

1/2 cup dry white wine

1 lemon -- juice of

 

SERVES 4 TO 6

 

Pale fennel is lovely prepared this way, but many vegetables are good

candidates for treating a la Grecque, such as celery, mushrooms, carrots,

pearl onions, cauliflower florets, tender turnips, and radishes. In fact,

a bouquet of several pickled vegetables can be very fetching on a composed

salad plate.

 

Gently bruise the coriander, pepper and fennel to release their

flavors. Combine everything in a noncorrosive pan with water to cover and

bring to a boil. Lower the heat and simmer, covered, until the fennel is

tender but still a little firm when pierced with a knife, 15 to 20 minutes,

depending on the size of the pieces. Remove the fennel to a dish . Raise

the heat, reduce the cooking liquid by about one-third then pour it over

the fennel. Cover and refrigerate. Serve chilled, the pieces left whole

or thinly sliced.

 

Using Other Vegetables: Leave small carrots whole or cut larger ones into

3-inch lengths; trim celery in to 3-inch lengths; leave small mushrooms and

radishes whole; quarter larger mushrooms; separate cauliflower into florets

and parboil for 1 minute; scrub young turnips and peel and quarter older

ones; parboil and peel boiling onions. Remove individual vegetables as

they became tender.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -