Marinated Fennel In Olive Oil And Herbs Recipe - Cooking Index
Marinated Fennel In Olive Oil And Herbs Recipe - Cooking Index
These fennel "pickles" make a deliciously different condiment on the Passover table, and a nice accompaniment to hot and cold dishes and salads. They're even a fiber-rich snack throughout the week, and perfect for pasta throughout the year.
Cuisine: Jewish| 1 tablespoon | 15ml | Fennel bulbs with stalks or 2 small (large) |
| 1 | Onion - sliced | |
| 4 | Garlic cloves - sliced | |
| 2 | Lemons - washed, unpeeled, | |
| Sliced crosswise | ||
| 4 | Thyme sprigs | |
| 2/3 cup | 157ml | Vinegar - (optional) |
| 1 | Sugar - dissolved in | |
| 1 teaspoon | 5ml | Water - (optional) |
| Salt - to taste | ||
| Coarsely-ground black pepper - to taste | ||
| Extra-virgin olive oil - to cover |
Cut off the fennel stalks and slice the bulbs widthwise into thin strips. Mix the stalks and slices in a bowl with the onion, garlic, lemon and thyme. Mix in the vinegar and sugar-water, if desired. Season with salt and pepper, transfer to a 1-quart jar, and cover with olive oil.
Make sure that the olive oil covers the fennel. (Use the bottom of a bowl or other weight to press the vegetables down under the olive oil.) Wait several hours before serving. Store in a closed jar in the refrigerator. More fennel may be added to the same marinade throughout the week.
This recipe yields 1 quart.
Each 1/2-cup serving: 45 calories; 43 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 18 grams carbohydrates; 15 grams protein; 0.79 gram fiber.
Source:
The Los Angeles Times, 04-04-2001
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