Fennel Marmalade by
Smpatalano
Source: NY Times Health Section
keeps in refrigerator 1 week, freezes well.
Martha Rose Schulman
Ingredients
2 tbsp extra virgin olive oil
1 medium onion, chopped
1.5 lbs fennel, chopped
salt and pepper to taste
3 garlic cloves, minced
1 tsp frehs lemon juice
2 tbsp
extra virgin olive oil
1
medium onion, chopped
1
5 lbs fennel, chopped
3
garlic cloves, minced
1 tsp
frehs lemon juice
Instructions
1. Heat the oil in a large, ehavy nonstick skillet over medium-low heat. Add the onion. Cook, stirring, until it begins to sizzl and soften, about 5 minutes.
2. Add the fennel and a generous pinch of salt. Cook, stirring often, until it begins to soften, about five minutes.
3. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. THe mixture should melt down to a puree.
4. Add the garlic, and taste and adjust salt and pepper. Stir together, cover and simmer for another 15 minutes until the mixture is lightly colored and very soft.
5. Remove lid and if ther eis liquid in the pan, cook uncovered until puree is thick and no more liquid remains. Stire in lemon juice and serve hot or cool.
Servings: 5
Serving Size: 1/4 cup
Nutrition Information (per serving):
Calories |
70 |
Sodium |
40 mg |
Carbohydrates |
8 |
Protein |
2 g |