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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you can't find fresh fennel 3 bulbs of kohlrabi will work well. Steam them for 8 minutes. Ingredients:
2 fennel bulbs (1 lb) |
1/2 cup chicken broth (vegetable is fine too) |
1 teaspoon fresh dill or 1/8 teaspoon dried dill |
1/2 cup evaporated milk |
1 tablespoon cornstarch |
Directions:
1. Trim fennel and discard woody stems. Cut into thin slices.
2. Steam, covered about 12 minutes until crisp but, tender.
3. For sauce combine broth and dill and bring to a boil.
4. Stir together cold milk and cornstarch and add to broth.
5. Cook and stir until thick.
6. Serve pouring sauce over fennel.
7. Garnish with dill.
8. For Vegetarian do not use Chicken broth. Use the vegetable broth option.
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