Sharon's Recipes

FEBRUARY: Braised Fennel And Endive

I was looking for a more interesting green vegetable to serve with a Lamb Cassoulet just recently and came up with this.

Rinse and slice 2 heads of fennel into 1/2 inch slices retaining the core (remove fronds).

Rinse and slice 6 endives in half lengthwise.

Slice 2 leeks, rinse in cold salted water to remove dirt, and drain.

6 Tbsp unsalted butter
1/2 – 2/3 cups of dry white wine
1/2 cup of freshly grated Parmigiano-Reggiano cheese
Salt and pepper
Herbed bread brumbs (optional)

Melt 3 tablespoons of butter in a skillet. Saute the fennel, turning until brown on both sides. Add 1/4 cup of wine and simmer while it reduces. Remove to a glass baking dish or gratinee pan. Add 2 tablespoons of butter and saute the endive until lightly browned. Add 1/4 cup of wine and simmer until it reduces. Add to the baking dish. Add the last tablespoon of butter and saute the leeks. Sprinkle over the vegetables in the dish. Season with salt and pepper.

Sprinkle with the cheese and bread crumbs if you are using them.

Turn on the broiler and brown lightly until the cheese is brown and bubbly. You may continue to heat or hold in a 300 degree oven. Definitely better then broccoli for a change. You can also use celery in this dish for a triple white vegetable treat.

 

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