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Recipe Name: Anise - Fennel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Stalks anise, fennel
1 Clove garlic, quartered
2 Tablespoon(s) Olive oil
3 Tablespoon(s) Butter
1 Cup(s) Sliced fresh mushrooms
1 Cup(s) Chopped fresh tomatoes
1/3 Cup(s) Beef stock or bouillon
1/2 Teaspoon(s) Sweet basil
There is a bit of confusion about these two plants. For some
reason,the fennel plant, which resembles celery with fern like tops,
has been called sweet anise in produce markets. The true anise is
cultivated only for its seeds. So what you see labelled "sweet anise"
in your market is probably fennel, but no matter what you call it,
this is a highly interesting vegetable. Every part of this aromatic
plant has a taste and aroma similar to licorice. The stems are eaten
like celery,uncook, or cooked and served as a vegetable (heavenly with
apples in waldorf salad) Available from September to May. HOW TO
CHOOSE AND STORE: Choose fennel the same way you do celery, with
crisp stalks and fresh leaves. Wash and store in vegetable crisper or
plastic bag in refrigerator. BASIC PREPARATION: Trim the ferny tops
and remove tough outer stalks. Cut off heavy base. Slice the stalks
in thin lengthwise strips. Wash,drain and cook in boiling, salted
water or bouillon until just tender,15-20 minutes. Drain and add
melted butter, salt and pepper and serve. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 102
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 15.3mg
Sodium: 59mg
Potassium: 129.8mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: 1.3g
Protein: <1g

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