Stewed fennel with tomato (Low-calorie)(Low-cholesterol)

 

           Serve hot with any variety of meats or poultry, or chilled as a relish with grilled fish or pork.

Makes 6 servings

• 1 large fennel bulb with stalks (about 1 pound)
• 1 tablespoon unsalted butter
• ½ red onion, chopped
• 1 clove garlic, chopped
• 1 can (16 ounces) whole tomatoes, in thick puree, chopped
• ½ teaspoon sugar
• ¼ teaspoon grated lemon rind
• ¼ teaspoon fennel seeds, crushed
• ¼ teaspoon salt
• Pinch of crushed red pepper flakes
• 1 bay leaf
• 1 tablespoon anise-flavored liqueur (optional)

1. Trim ends of fennel stalks, reserving feathery fronds for garnish.
2. Cut fennel in hlaf lengthwise ; remoce core.
3. Cut crosswise into ½-inch pieces.
4. Heat butter in medium-size saucepan over medium heat.
5. Add fennel and onion ; sauté 8 minutes until onion softened.
6. Add garlic ; sauté 1 minute.
7. Add tomato, sugar, lemon rind, fennel seeds, salt, red pepper flakes, bay leaf and liqueur, if using.
8. Bring to simmering ; simmer, covered, 20 to 25 minutes until fennel is tender.
9. Remove and discard bay leaf.
10. Spoon into serving dish or individual ramekins or other dishes.
11. Garnish with chopped fennel tops.

BON APPÉTIT