Return to Content

Fennel and Red Pepper Saute

Fennel and Red Pepper Saute
0 votes, 0.00 avg. rating (0% score)
by
Feathery fennel leaves accent this stunning combination of white fennel slices and roasted red pepper strips.

Ingredients:

  • 2 heads fennel
  • 1 tablespoon fresh fennel leaves
  • 3 tablespoons butter
  • 1 shallot, minced
  • 1/4 cup water
  • 1 red bell pepper, roasted and cut into thin strips
  • Salt and freshly ground black pepper
  • 1/2 cup heavy cream

Instructions:

1. Trim the fennel, reserving the feathery leaves. Cut across the heads, slicing the fennel into 1/4-inch-thick rounds. Separate the rounds into strips. Tear the fennel leaves into small pieces and measure out 1 tablespoon. Set aside.
2. Melt the butter in a large skillet. Add the fennel strips and shallot and toss to coat evenly. Stir over high heat for 30 seconds. Pour on the water and reduce the heat. Cover the pan and simmer for 8 to 10 minutes or until the fennel is crisp-tender. Increase the heat and cook, stirring, until almost all the liquid is evaporated.
3. Stir in the red bell pepper and cook until warmed through. Season with salt and pepper, then transfer to a serving dish. Pour the cream into the skillet and add the fennel leaves. Bring to a boil and cook, stirring, until the cream is reduced by half. Pour over the fennel and red bell pepper to serve.
Updated Friday, November 19th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350