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Jewish Recipes --> Recipes --> Vegetable Dishes

Fennel "Caviar" (p. 9):
The 30 Minute Kosher Cook by Judy Zeidler
Ingredients:
  • 2 medium fennel bulbs
  • 1/4 C. extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 T. minced yellow onion
  • Pinch of fresh minced thyme
  • Salt and freshly ground black pepper to taste
  • Toasted rounds of French bread


The 30 Minute Kosher Cook

"Forget chopped liver. Instead, serve this fresh fennel pate with its unexpectedly delicate anise flavor. . . "

Makes 2 Cups; Or About 16 Servings

Cut off the feathery tops of the fennel bulbs, and remove any tough outer layers. Cut the fennel into 1/4-inch dice, to yield about 3 cups.

In a large nonstick skillet over medium heat, heat the olive oil and sauté the garlic, shallot, and onion about 4 minutes, or until soft.

Add the fennel and sauté until tender, about 10 minutes. Add the thyme, salt, and pepper, and let cook for 5 more minutes.

Transfer to a wooden board and chop until well blended, or place in a food processor and pulse once or twice for a finer consistency.

Spoon into a covered bowl or crock and refrigerate until ready to serve.

Serve with toast rounds.

Appetizers -- Vegetable Dishes

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods