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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
- 1 fennel
- 4 bacon chopped
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon each salt and pepper
- 1/2 cup chicken stock
- 1/2 cup vegetable stock
- 1/2 cup dry white wine (or chicken or vegetable stock with 1 tbsp/15 mL white wine vinegar)
- 1 tablespoon chopped fresh thyme (or 1/2 tsp/2 mL dried)
- 3 cups shelled fresh peas (1 lb/500 g)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 green onion 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 378 mg
- Protein 10 g
- Calories 229.0
- Total fat 9 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 27 g
- Iron 19.0
- Folate 39.0
- Calcium 7.0
- Vitamin A 7.0
- Vitamin C 42.0