Fennel and onion confit

Yield: 6 servings

Measure Ingredient
1 medium Fennel bulb
1 \N Spanish onion
1 tablespoon Olive oil
¼ teaspoon Pepper
¼ cup (approx) vegetable stock
2 tablespoons Oregano, minced

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

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