Fenouils A La Grecque Recipe
The Fenouils A La Grecque is an exquisite French dish that is very delicious. I was surprised to hear my chidren who hate vegetables ask for another serving of this yummy dish. You just have to try this Fenouils A La Grecque recipe!
Ingredients
2 heads of fennel
4 tablespoons olive oil
8 oz. small white onions, peeled and left whole
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato puree
3 fl. oz. dry white wine
2 oz. sultanas or raisins
Directions
Wash and trim the fennel and discard any withered outer leaves.
Cut the heads into quarters and set side.
In a large frying pan, heat the olive oil over moderate heat.
When the oil is hot, add the fennel pieces and small onions.
Fry them, stirring occasionally, for 4 to 5 minutes.
Add the salt, pepper, cayenne, coriander, thyme, bay leaf and tomato puree to the pan and mix to blend thoroughly.
Add the wine, cover the pan and reduce the heat to very low.
Simmer for 30 minutes, or until the vegetables are tender.
Halfway through the cooking period, add the sultanas or raisins.
When the vegetables are cooked, remove the pan from the heat and remove and discard the bay leaf.
Cut the heads into quarters and set side.
In a large frying pan, heat the olive oil over moderate heat.
When the oil is hot, add the fennel pieces and small onions.
Fry them, stirring occasionally, for 4 to 5 minutes.
Add the salt, pepper, cayenne, coriander, thyme, bay leaf and tomato puree to the pan and mix to blend thoroughly.
Add the wine, cover the pan and reduce the heat to very low.
Simmer for 30 minutes, or until the vegetables are tender.
Halfway through the cooking period, add the sultanas or raisins.
When the vegetables are cooked, remove the pan from the heat and remove and discard the bay leaf.
