Leeks and Fennel in Butter Recipe

From Dorothy McNett's Recipe Book.

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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
1 small stalk of fennel, with the greens
2 tablespoons unsalted butter
1/4 teaspoon fine sea salt
freshly ground pepper
chopped fresh parsley or chervil

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.

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