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Glazed Celery and Fennel

February 11, 2017



1 large fennel bulb, trimmed (reserving fronds), halved, cored, and cut into ¼-inch-thick wedges

6 celery stalks (inner leaves reserved), peeled and cut into

2-inch pieces

4 green onions, trimmed (reserve dark green tops), halved lengthwise, and cut into

2-inch pieces

2 Tbsp. olive oil

1 Tbsp. butter

4 cloves garlic, minced

½ cup reduced-sodium chicken broth

2 Tbsp. lemon


1. Coarsely chop 2 Tbsp. each fennel fronds, celery leaves, and dark green onion tops. Combine in a small bowl; set aside

2. In a 12-inch cast-iron skillet heat olive oil and butter over medium-high heat for 2 to 3 minutes. Add fennel, celery, and garlic. Cook, stirring occasionally, 8 to 10 minutes or until tender. Season with ½ tsp. salt

3. Reduce heat to medium. Add chicken broth and green onions. Cover and cook 8 minutes. Uncover; cook 2 minutes more or until most of the broth has evaporated.

4. Drizzle with lemon juice, and season with ¼ tsp. black pepper. Sprinkle with frond mixture. Makes 4 to 6 servings.



From → Recipes

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