Fennel and onion confit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Fennel bulb |
| 1 | Spanish onion | |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Pepper |
| ¼ | cup | (approx) vegetable stock |
| 2 | tablespoons | Oregano, minced |
Directions
1. Slice the fennel and onion vertically into long strips ¬-inch thick.
2. Heat the olive oil in a large heavy pan. Add the onion and saut‚ over medium-high heat until it begins to brown, about 5 minutes.
3. Turn the heat to low. Add the fennel, salt and pepper. Partially cover the pan with a lid. Stir once or twice, adding 2-3 tbs of stock if the onion is sticking, and cook until the fennel is soft and brown, and the onion slightly caramelized, about 45 minutes.
4. Add the oregano 1-2 minutes before removing the fennel-onion mixture from the heat. Serve warm or at room temperature.
Can be refrigerated for several days. Reheat before serving.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 218-219 Submitted By DIANE LAZARUS On 10-04-95