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FENNEL:

FENNEL, CARROTS and PECANS

  • 2 cups carrots, peeled and julienned (matchsticks)
  • 1 Tablespoon olive oil
  • ½ Cup thinly sliced fennel
  • ¼ cup maple syrup
  • ¼ cup roasted pecans
  • 2 teaspoons cornstarch
  • 1 tablespoon chopped fresh parsley

 

FENNEL RISOTTO

From “Vegetarian Planet” by Didi Emmons.  This is a little involved, but fabulous. To make the sauce, combine the following in a sauce pan and boil hard for 10 minutes:

Steam carrots until tender –crisp. Heat oil in skillet, add fennel and sauté 2 minutes. Add maple syrup, pecans and carrots, and simmer briefly. Mix cornstarch and 1 tablespoon of water and stir into carrot mixture. Stir in parsley and serve.

  • ½ cup sweet or semi-sweet white wine
  • ½ cup water
  • 1 cup minced fennel bulb
  • 1 large minced garlic clove
  • ¼ cup heavy cream

Reduce the heat and add:

  • 2 small chopped plum tomatoes
  • 3 minced fennel leaves

Simmer the sauce 5 minutes and set aside.
To make the rice, heat the following in a sauce pan:

  • 4 cups stock or water
  • ¼ cup sweet or semi-sweet white wine
  • ½ t. salt

In a separate frying pan, for 5 minutes, brown the following in oil

  • 1 cup chopped onion
  • 1 cup minced fennel bulb

Then add the following and stir:

  • 1 teaspoon of thyme
  • 1 ¼ uncooked Arborio rice

Add ½ cup of the liquid from the sauce pan and wait until the liquid is absorbed before adding another ½ cup of liquid. The final process of pouring and absorbing may take up to 20 minutes. In the end, the rice should be chewy but not sticky.
Finally add:

  • 1/3 cup grated parmesan cheese
  • Salt and pepper

Serve rice with reheated sauce and parsley.

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