Braised Fennel with Peas
This recipe makes 4 servings
|Per serving: about||-|
|total fat||9 g|
|sat. fat||2 g|
- Portion size: 4
This saucy side dish is a lovely accompaniment to pan-fried chicken breasts or fish fillets or grilled chops or steaks. We drain the bacon fat and add vegetable oil to reduce saturated fat and cholesterol. However, for a smoky bacon flavour, you can always omit the oil and drain off all but 1 tbsp (15 mL) of the bacon fat.
- 1 1large head fennel
- 4 4strips bacon, chopped
- 1 tbsp 1tbspvegetable oil
- 1 1large oniononions, chopped
- 3 3cloves garlic, minced
- 1/4 tsp 1/4tspeach salt and pepper
- 1/2 cup 1/2cupchicken stock or vegetable stock
- 1/2 cup 1/2cupdry white wine, (or chicken or vegetable stock with 1 tbsp/15 mL white wine vinegar)
- 1 tbsp 1tbspchopped fresh thyme, (or 1/2 tsp/2 mL dried)
- 3 cups 3cupsshelled fresh peafresh peas, (1 lb/500 g)
- 1 tbsp 1tbsplemon juice
- 2 tsp 2tspcornstarch
- 1 1green oniongreen onions, finely chopped
Remove and reserve green fronds from fennel. Cut off and discard stalks. Cut fennel into 1/2-inch (1 cm) dice; set aside.
In large deep skillet or saucepan, fry bacon over medium-high heat until crisp, 3 to 5 minutes; remove with slotted spoon to paper towel?lined plate. Drain off fat.
Add oil to pan; fry fennel, onion, garlic, salt and pepper over medium heat until onion is softened, about 5 minutes.
Add stock, wine and thyme; bring to boil. Reduce heat, cover and simmer until fennel is tender, about 15 minutes. Add peas; simmer, covered, until peas are tender, about 10 minutes.
In small bowl, whisk lemon juice with cornstarch; stir into fennel mixture and simmer until thickened and bubbly, about 1 minute. Sprinkle with green onion, reserved fennel fronds and bacon.
Additional information :
To Use Frozen Peas: Simmer for only 2 minutes.
Source : Canadian Living Magazine: June 2004