Braised Fennel with Peas
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 229 |
| pro | 10 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 27 g |
| fibre | 9 g |
| chol | 8 mg |
| sodium | 378 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 19% |
| vit A | 7% |
| vit C | 42% |
| folate | 39% |
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1 large head fennel
4 strips bacon, chopped
1 tbsp (15 mL) vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) chicken or vegetable stock
1/2 cup (125 mL) dry white wine (or chicken or vegetable stock with 1 tbsp/15 mL white wine vinegar)
1 tbsp (15 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
3 cups (750 mL) shelled fresh peas (1 lb/500 g)
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) cornstarch
1 green onion, finely chopped
Preparation:
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
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To Use Frozen Peas: Simmer for only 2 minutes.
Source
Canadian Living Magazine: June 2004
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