FENNEL AND LEEK POËLE
Many great cuisines of the world serve up a
main food item (such as good fresh fi sh) on a
poële, or bed of vegetables. This is an excel
lent example of a perfect bed for salmon or for
several overlapping slices of broiled eggplant
(see page 142) or butternut squash.
SERVES 4
1 teaspoon nonaromatic olive oil
1 cup chopped onion
1 leek, white part only, sliced
2 large fennel bulbs, trimmed of stems and
fronds, cut in half
1 cup low-sodium vegetable stock
(see page 288)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons chopped fennel fronds
Heat the oil in a high-sided skillet over medium
high. Sauté the onion 2 minutes or until it starts
to wilt. Add the leek and fennel, and stir to coat
with the oil, about 1 minute. Pour in the stock,
salt, and black pepper. Bring to a boil, reduce the
heat, and simmer 20 minutes or until the fennel
is tender. Stir in the chopped fronds and serve.
Per serving : 98 calories, 2 g fat, 0 g saturated fat, 20 g
carbohydrate, 3 g protein, 6 g dietary fi ber, 275 mg
sodium. Exchanges: 2 Vegetable
FENNEL • 153