BACK TO SEARCH RESULTS

Braised Fennel and Leeks

 

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
2 each

Recipe ID
C00342

Ingredients
US standard
Fennel bulbs
2 each
Leeks, whites and light greens
2 each
Butter, whole
4 ounces
Chicken stock
2 cups
Salt
To taste
White pepper
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Prepare the fennel in julienne or dice as demonstrated.
  3. Split the leeks and wash well. Remove dark green leaves and reserve for stocks. Dice the leek whites and light green leaves. Wash again.
  4. Sauté the leeks and fennel in butter. Season well with salt and white pepper. Add chicken stock and simmer until very tender.leaves. Wash again.
  5. Keep hot for service.