Wednesday, June 22, 2011

Anna Hoover's Fennel Recipe

The following recipe is from shareholder Anna Hoover, thanks for sharing Anna. It’s her favorite fennel recipe and it’s from the Better Homes and Gardens New cook book. If you have a recipe you’d like to share, please email it to me and I’ll happily include it in the newsletter.

• 1 fennel bulb
1 c chicken broth or water with bouillon
2 tbsp fine dry bread crumbs
Dash pepper
2 tbsp butter
2 tbsp parmesan cheese
1/2 c cream or milk
2 tbsp corn starch
Dash paprika
1 tbsp dry white wine

1. 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 broth to boiling, add fennel. Cover; simmer for 6 to 10 minutes or until tender. Drain fennel, reserving ¼ c liquid. Transfer fennel to serving dish; keep warm.
2. Meanwhile, in a small skillet over medium heat cook and stir the bread crumbs, oregano and pepper in hot margarine for 1 to 2 minutes or until crumbs are toasted. Stir in cheese.
3. For sauce, in same saucepan used for fennel, combine reserved cooking liquid, milk, cornstarch, and paprika. Cook and stir until thickened and bubbly. Stir in wine. Spoon sauce over fennel. Sprinkle with crumb mixture.

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