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Fennel Coulis Recipe

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This recipe for Fennel Coulis, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Feldman
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2c. unsalted butter (one stick)
2 medium bulbs fennel, trimmed, cored, thinly sliced
2 medium onions, thinly sliced
6 cloves garlic, thinly sliced
salt and freshly ground black pepper to taste
1c. dry white wine
1 1/2c. chicken broth, homemade or low sodium

Directions:
Directions:
In a large skillet, melt butter. Add fennel, onion and garlic. Season lightly with salt and pepper and cook uncovered over medium heat, stirring often, until the vegetables begin to soften and brown, about 15 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until the vegetables are evenly colored, very wilted and deep brown, about 40 minutes total. Add the wine and simmer until reduced to a syrup. Add the chicken broth and simmer until reduced slightly, 1-2 minutes.
Transfer to a blender or food processor and puree. Taste and season, if needed. Keep warm.
Intensely flavored, great on roasted pork or other roasted meats!

 

 

 

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