Braised Fennel and Leeks
Preparation Time: 10 minutes
Cooking Time: 30 minutes
1 Tbsp. Olive oil
1 Tbsp. Butter
2 small Leeks, chopped coarsely
1 Fennel bulb, trimmed and chopped coarsely
1/2 cup Chicken or Vegetable stock
1/2 cup heavy Cream
1/3 cup grated Parmesan cheese
1/4 cup Pine nuts (or walnuts)
1 Tbsp. Fresh Parsley (or 1/2 Tbsp. Dried)
Sea salt and fresh ground pepper to taste
Heat the olive oil and butter in a small, ovenproof skillet or casserole dish over medium-high heat. Sautee the leeks and fennel for 5 minutes. Add the stock, and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Stir in the cream, and simmer for 10 minutes more, until the fennel is tender and the liquid has reduced by about half.
Preheat the broiler. Scatter the cheese and nuts over top of the fennel, and place the pan under the broiler for few minutes, until bubbling and golden. Season with sea salt and pepper, garnish with parsley, and serve at once. Serves 2.
Source: Luckett, The Greengrocer's Kitchen.
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