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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the fennel by cutting off the root end and the fronds. Remove outer layer of bulb and discard. Dice bulb. Set aside. | 2. Chop fronds with the parsley until you have a moist, fine puree. (I use a small food processor) Squeeze this puree in a paper towel over a bowl to extract juice. Save juice. Discard solids. | 3. In a small heavy saucepan, melt butter over medium heat and cook shallots until soft, but not brown. Add diced fennel, cover the pan, and cook gently for 8 minutes. Deglaze pan with wine and cook until slightly reduced. | 4. Add the cream, bring to a boil and season with salt. Allow to boil for a few minutes until sauce is smooth. Add the reserved fennel and parsley juice. The sauce will turn a light green color. | 5. Add the lemon juice and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	1			-	-	-	-
shallot	2		peeled chopped	230.4	53.76	8.0	0.32
italian parsley	1 1/2	1/2		-	-	-	-
heavy whipping cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
white wine	1	tablespoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.