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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Fennel With Rosemary

Date Added: December 07, 2009

Ingredients:

12 Unit Cloves Of Garlic chop
4 Tablespoons Olive Oil or lard
4 Fennel Bulb trimmed, quartered lengthwise
1/3 Cup Water Heated To 105F
8 Unit Fresh Rosemary leaves only, finely Chopped
12 Unit Black Olives
1 Unit Ground Pepper to taste
1 Unit Lemon for garnish
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Directions:

1. Bring 2 to 3 cups of water to a boil in a small pot and blanch the garlic cloves for 3 to 4 minutes; drain.

2. Heat 1 tablespoon of the oil in a small skillet over medium heat and brown the garlic until golden all over.

3. Cut the leaf stalks and the hard butt ends from the fennel bulbs, leaving just the bulbous stem, a piece 2 1/2 to 3 1/2 inches long.

4. Halve the small bulbs lengthwise; quarter the larger bulbs.

5. In a large skillet, heat the remaining oil and the water over medium heat.

6. Add the fennel in a single layer and the rosemary.

7. (If you have more fennel than your skillet can accommodate in a single layer, save half the oil and rosemary to cook with half the fennel in a second batch).

8. Cover and cook the fennel, turning once or twice, until water cooks away and the fennel is tender and browning, about 15 minutes.

9. If the fennel begins to brown before it feels tender, add a little more water; if it becomes tender before browning, raise the heat or take off the lid to speed browning.

10. When the fennel is tender and browned, add the garlic and olives to warm through.

11. Season to taste with salt and pepper. Garnish with lemon slices.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Garlic, Rosemary, Olive Oil, Citric Acid allergies.
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