Fresh Fennel Confit
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Ingredients:
- 4 fennel bulbs
- 1/2 cup Vera Jane's Extra-virgin olive oil
- 2 Tbsp unsalted butter
- 1 tsp freshly ground pepper
Directions:
Trim the fennel bulbs, and cut them into long julienne strips (3 x 1/4 inch).
Combine the oil and the butter in a heavy saucepan over very low heat. Add
the fennel and pepper, cover and cook, stirring occasionally, for 45 minutes.
Remove cover, and cook an additional 5 minutes.
Makes 2 cups
Per 1/3-cup serving: 245 calories (79% calories from fat); 23g total fat;
5g saturated fat; 10mg cholesterol; 82mg sodium; 12g total carbohydrates;
2g protein
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