Fennel-leek topping
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | large | Fennel bulb -- coarsely |
| Chopped | ||
| 1 | medium | Leek -- sliced |
| ⅔ | cup | Water |
| 2 | tablespoons | Chopped ripe olives -- |
| Drained | ||
| 2 | tablespoons | Fennel leaves -- chopped |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add fennel bulb and leek; sauté 5 minutes. Add water; cover and cook 20 minutes.
Uncover and cook 7 minutes or until moisture evaporates, stirring occasionally. Remove from heat; stir in chopped olives and remaining ingredients. Serve ove salmon. Yield 1¼ cups.
Recipe By : Cooking Light, October 1994 File