Stewed Fennel and Onions
"Adapted from The Foods of the Greek Islands. From the Greek island of Folegandros."
Ingredients
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.