Stewed Fennel and Onions

10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #18864

May 06, 2015



"Adapted from The Foods of the Greek Islands. From the Greek island of Folegandros."

Original is 5 servings

Nutritional

  • Serving Size: 1 (556.8 g)
  • Calories 655.5
  • Total Fat - 44.5 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 0 mg
  • Sodium - 399.4 mg
  • Total Carbohydrate - 60.1 g
  • Dietary Fiber - 12.4 g
  • Sugars - 10.4 g
  • Protein - 9.8 g
  • Calcium - 280.3 mg
  • Iron - 4.1 mg
  • Vitamin C - 43.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat 1/4 cup oil in a large nonstick skillet.

Step 2

Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.

Step 3

Remove and drain on paper towels.

Step 4

Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.

Step 5

Add fennel bulbs and cook 4 minutes more.

Step 6

Add wine and simmer 30 seconds.

Step 7

Add water, fennel seeds, salt and pepper.

Step 8

Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.

Step 9

Reserve 2 tablespoons fennel leaves and add the rest to the pan.

Step 10

Cook for 2 minutes more.

Step 11

Place fried bread cubes on a serving platter.

Step 12

Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.

Step 13

Serve warm or at room temperature.

Tips


No special items needed.

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