Leeks are caramelized to release their natural sugars, and cooked with fennel for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. An easy side for brunch, lunch or dinner, serve alongside meat, poultry, eggs or grains.
1 teaspoon fennel seeds
1 tablespoon olive oil
2 cups sliced leeks
1/4 cup water or stock
2 medium fennel bulbs, stalks removed, sliced or diced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon salt
Juice of 1/2 lemon
Fennel leaves, for garnish
Heat a medium skillet over medium heat. Add the fennel seeds and dry-toast for 30 seconds, until fragrant. Add the olive oil and leeks; stir to coat. Turn the heat to medium-low, cover and cook 20 minutes, stirring occasionally.
Add the water, fennel bulb, thyme and salt. Cover and cook another 10-12 minutes, until the fennel is crisp-tender.
Transfer to a platter and squeeze with the lemon juice. Garnish with the fresh fennel leaves.
©2008 Copyright Alison Anton - All rights reserved.