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| Fennel Nicoise Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 4
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Ingredients
3 large heads florence fennel - (finocchio)
2 medium onions
2 garlic cloves
5 tablespoon olive oil
1 lb tomatoes
1/4 pint dry white wine
1 pinch thyme
1 salt & pepper
Cooking Directions:
Trim the fennel & cut each head into quarters. Boil in salted water for 10 minutes & drain very well.
Chop the onions & garlic finely. Heat the oil & saute them until they rae golden & soft. Add the fennel & stir well over low heat.
Skin the tomatoes, remove the seeds, chop the flesh roughly & add to the saute mixture.
Add the wine, thyme, salt & pepper. Stir well, cover & simmer for 1 hour. Put into a serving dish & chill before serving.
Mary Norwak, "Salads"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
salads,vegetables,sides
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