Recipe - Fennel A La Qrecque

One fourth cup Whole coriander seeds
1 tablespoon Whole black peppercorns
4 Large sprigs fresh thyme OR
1 teaspoon Dried thyme leaves
4 Large sprigs fresh parsley
3 Bay leaves
2 cup Defatted reducedsodium
chicken stock
1/3 cup Dry white wine
1/3 cup Fresh lemon juice
One fourth cup Tomato paste
1 tablespoon Olive oil
1 Large onion, cut in half
lengthwise & cut or sliced up
6 Large bulbs fennel,
trimmed & cut into wedges,
plus 2 T chopped fennel
fronds for garnish
Salt & freshly ground black
pepper to taste

Tie coriander seeds, peppercorns, thyme, parsley and bay leaves togther in
a piece of cheesecloth. In a mediumsized mixing bowl, whisk together
chicken stock, wine, lemon juice, tomato paste and 1 cup water.

Heat One half T of the oil in a large nonstick skillet over medium heat. Add
half of the onions and half of the fennel; cook, stirring, until the
vegetables are limp and starting to color, about 10 minutes. Pour in half
of the chicken stock mixture, tuck the spice bag into the vegetables and
bring the liquid to a boil. Cook over high heat, stirring occasionally,
until the fennel is tender and the sauce has thickened, about 10 minutes.
Season with salt and pepper and transfer the mixture to a large bowl;
reserving the spice bag.

Wipe out the skillet, pour in the remaining One half T oil and repeat the above
steps with the remaining ingredients. Let cool and discard spice bag.

Serve at room temp. garnished with chopped fennel fronds.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 106416399

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini