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Compotée de fenouil

  • 4 fennel bulbs
  • 1 onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup white wine
  • salt and pepper
Cut the tops and bottoms off of the fennel bulbs. Remove the two outer leaves (which you will notice are quite tough) and rinse the bulb well under running water. Cut it in 1/2 inch wide slices.

Heat the butter and olive oil in a skillet and add the fennel and onion. Cook the vegetables for about 5 minutes on medium heat. Sprinkle with salt and pepper. Add the white wine, cover the skillet, leaving it just slightly open. Cook on low heat for about 20 minutes or until the fennel is soft and mellow. Season with additional salt and pepper if you wish.

Serves four.

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