Fennel Parmigiana
Farmer's Market Cookbook
Fennel Parmigiana
Farmer's Market Cookbook
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1 head fennel (about 1 pound) 1 cup water 1 teaspoon instant chicken bouillon granules 2 tablespoons fine dry bread crumbs 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed dash of pepper 2 tablespoons margarine or butter 2 tablespoons grated Parmesan cheese 1/4 cup half and half, light cream, or milk 2 teaspoons cornstarch dash paprika 1 tablespoon dry white wine Directions: Cut off and discard upper stalks of fennel. Reserve some of the feathery leaves for garnish. Remove any wilted out layer of stalks; cut off a thin slice from fennel base. Wash fennel and cut into quarters lengthwise. In a medium saucepan bring water and bouillon to boiling; add fennel. Cover and simmer about 10 minutes or till tender. Meanwhile, in a small skillet toast bread crumbs, oregano, and pepper in hot margarine or butter. Stir in parmesan cheese. Drain fennel, reserving 1/4 cup cooking liquid. For sauce, in the same saucepan combine reserved cooking liquid, half and half, light cream, or milk, cornstarch, and paprika. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in wine. Spoon sauce over fennel. Top with crumb mixture. Serves 4. |