Monday, February 15, 2010

Creamed Fennel

Thanks to shareholder Anna for contributing this recipe!
Serves 4

1 fennel bulb (about 1 pound)
1 c water
1 t chicken bouillon
2 T bread crumbs
1 T snipped fresh oregano
Dash pepper
2 T butter or margarine
2 T Parmesan cheese
1/4 c light cream or milk
2 t cornstarch
Dash paprika
1 T dry white wine (optional)

Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut off a thin slice from fennel base. Wash fennel and cut into quarters lengthwise. In a medium saucepan bring water and bouillon to boil; add fennel. Cover and simmer for 6 - 10 minutes or till tender. Drain fennel, reserve 1/4 c cooking liquid. Transfer fennel to a serving dish; keep warm.

Meanwhile, in small skillet over medium heat, cook and stir bread crumbs, oregano and pepper in hot butter for 1-2 minutes or till crumbs are toasted. Stir in Parmesan cheese.

For sauce, in same saucepan used for fennel, combine reserved liquid, milk, cornstarch and paprika. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in wine. Spoon sauce over fennel. Sprinkle with crumb mixture.

From Better Homes and Gardens New Cook Book

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