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Leeks and Fennel in Butter
From Dorothy McNett's recipes at www.dorothymcnett.com. Wonderful served with Corned Beef and Cabbage, as well as a side dish for a great Irish Stew! Enjoy!
2 - 4 medium sized leeks
Cut off most of the dark green tops of the leeks. Slit the stalks about half way down the center and wash under cold running water. Slice into about 1/4 inch rounds. Wash and cut the fennel into thin rounds. Snip the green fronds into small pieces. In heavy bottomed frypan, heat the butter to melt. Add the leeks and fennel and toss gently to coat with the butter. Sprinkle with the salt and pepper. Cover. Cook about 10 - 15 minutes on low heat, stirring several times, adding about 1 tablespoon water if necessary. Serve on a platter, sprinkling with snipped parsley or chervil.
Recipe created 2017-03-06.