Recipe - Crispy Fried Fennel In Light Tomato Sauce

1 lg Fennel bulb (about 1 1/2
pounds), trimmed and
cut or sliced up lengthwise One fourth inch
thick
1 tablespoon Tomato paste
7 tablespoon Olive oil
One fourth teaspoon Crushed fennel seed
1/3 cup Water
One fourth cup Flour
1 One half teaspoon Creole spicerecipe enclosed
Salt and pepper to taste

In a pot boil water and quickly blanch the fennel for 3 minutes. Remove the
fennel from the water and drain on paper towels. In a small pot, combine
the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and
whisk to incorporate. Bring to a boil and simmer over medium heat for 3
minutes. In bowl mix together the flour and the Creole spice. In a large
saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the
flour, shaking off the excess and saute until the edges turn golden, about
3 minutes. Season to taste with salt and pepper, and then turn. Continue to
cook for 3 4 minutes. Pour the simmering sauce over the fennel and cook
for 1 minute. Remove from the heat and serve immediately.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2201

Posted to MCRecipe Digest V1 #270

Date: Wed, 30 Oct 1996 11:05:49 0500

From: Meg Antczak meginny@frontiernet.net