bishop's Vegs every day - sauteed fennel

[Guest guest]

hi, everyone!

 

I went ahead and bought the lastest book by jack bishop: vegetables every day.

It's comprehensive. Like Faye Levy's book and others of this ilk, it's

organized by vegetable (American names for them). The recipe ideas look " new " to

me - so we have some new twists. It's a vegetable book -- the recipes are

vegetarian but the variations might include flesh.

 

I've a fennel to use -- think i will test his " stir-fried fennel with oroange

and basil " and post it after i test.

 

Here's a fennel recipe that I'll make another time -

 

 

* Exported from MasterCook *

 

Sauteed Fennel with Raisins, Pine Nuts and Garlic

 

Recipe By :VEGETABLES EVERY DAY by Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 1-pound fennel bulbs -- approximately

3 tablespoons extra-virgin olive oil

4 medium garlic cloves -- minced

2 tablespoons raisins

2 tablespoons pine nuts

salt and black pepper

 

1. Trim the stems and fronds from the fennel. Discard stems; mince enough of the

fronds to yield 1 tablespoon. Trim a thick slice from the base of the bulb and

remove any tough or blemished outer leaves. Cut the bulb in half through the

base and use a small, sharp knife to remove the triangular piece of the core

from each half. With each fennel piece flat side down and your knife parallel to

the work surface. slice crosswise to yield several 1/2-inch thick slices. Cut

the slices lengthwise to yield long strips about 1/2-inch thick.

 

2. Heat the oil in a large skillet. Add the fennel strips and toss to coat them

with oil. Cook, stirring often, over medium heat until the fennel has softened

considerably but still offers some resistance, about 15 minutes.

 

3. Add the garlic, raisins and pine nuts and cook stirring until garlic is

golden, about 1 minute. Season generously with salt and pepper to taste. Stir in

the minced fennel fronds and serve immediately.

 

Start to Finish Time:

" 0:20 "

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

 

Per Serving (excluding unknown items): 182 Calories; 13g Fat (58.2% calories

from fat); 3g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 86mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat.

 

NOTES : Thinly sliced fennel (anise) is sauteed slowly to concentrate it's

natural sweetness and to allow the fennel to soften nicely without burning the

exterior. The garlic and raisins add sweet and savory notes that work well with

the lightly caramelized strips of fennel.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

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