This recipe was developed in our test kitchen by test chef Mark Graham as a way to use a leftover fennel bulb. It offers a quick and delicious way to make use of this flavorful vegetable. Serve over biscuits, toast points or puff pastry shells.
Creamed fennel
Preparation time: 15 minutes
Cooking time: 17 minutes
Yield: 6 appetizer servings
2 tablespoons butter
1/2 medium onion, diced
1 bulb fennel, cored, diced
2 cloves garlic, minced
1/4 cup chicken broth
2 tablespoons white wine
1/2 teaspoon minced fresh thyme
1/2 cup whipping cream or half-and-half
1/2 teaspoon salt
Freshly ground pepper
1. Heat the butter in a medium skillet over medium-high heat until foaming resides, about 3 minutes. Stir in the onion and fennel; cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in garlic; cook 1 minute. Stir in chicken broth, wine and thyme. Cook, stirring occasionally, until the fennel is very soft and almost all of the liquid has evaporated, about 6 minutes.
2. Stir in the cream; heat to a boil. Cook, stirring occasionally, until thickened, about 3 minutes; season with salt and pepper to taste.
Nutrition information per serving:
122 calories, 80% of calories from fat, 11 g fat, 7 g saturated fat, 37 mg cholesterol, 5 g carbohydrates, 1 g protein, 281 mg sodium, 1 g fiber
