Dinner on a painters palette fennel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fennel bulbs | |
| 1 | Leek; cleaned and diced | |
| 1 | can | Chicken stock |
| ½ | teaspoon | Salt |
Directions
Trim arterylike stems that shoot off top of fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices. In a medium sized pot over high heat, add fennel, leek, stock and salt. Bring to a boil and then reduce to a simmer for 30 minutes.
Let cool, then puree in a food processor. Use cheesecloth or a sieve to drain excess liquid. Yield: 4 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997