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Braised Fennel in Pesto https://www.metro.ca/userfiles/image/recipes/fenouil-braise-pesto-4692.jpg PT05M PT12M PT17M
Cut fennel into quarters and remove the core from each piece.Cut each piece in half, giving you 8 pieces total and place them into a saucepan.Add olive oil, butter, broth, pesto, juice of 1/2 lemon, salt and pepper. Cover and simmer for 7 minutes.Remove lid and simmer 5 more minutes.Remove fennel from the pan and arrange on plates.Reduce liquid by half and pour over fennel.Garnish with roasted pine nuts and fresh basil.
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1/4 cup (60 mL) red onion, finely diced 1 large head of fennel, stalks removed 2 Tbsp. (30 mL) Robusto olive oil 2 Tbsp. (30 mL) lemon butter, melted 1/2 cup (125 mL) chicken broth 1 Tbsp. (15 mL) pesto 1 lemon, cut in half Salt and freshly ground pepper to taste 1 Tbsp. (15 mL) roasted pine nuts fresh basil
Braised Fennel in Pesto

Braised Fennel in Pesto

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  • Gluten-free
  • Lactose-free
4
servings
0:05
Preparation
0:12
COOKING
0:17
TOTAL TIME

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Ingredients

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  • 1/4 cup
    (60 mL)
    red onion, finely diced
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    CARROTS OR YELLOW ONIONS

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    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    large head of fennel, stalks removed
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    BEGONIA PLANT OR SPRING BULBS

    BEGONIA PLANT OR SPRING BULBS

    3 for $10.00

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  • 2 Tbsp.
    (30 mL)
    Robusto olive oil
  • 2 Tbsp.
    (30 mL)
    lemon butter, melted
  • 1/2 cup
    (125 mL)
    chicken broth
  • 1 Tbsp.
    (15 mL)
    pesto
  • 1
    lemon, cut in half
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA



  • Salt and freshly ground pepper to taste
  • 1 Tbsp.
    (15 mL)
    roasted pine nuts
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    PATIENCE MIXED NUTS OR MADE GOOD SNACKS

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    SELECTED SIZES SELECTED VARIETIES



  • fresh basil
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Imprimer ma sélection

Preparation

Cut fennel into quarters and remove the core from each piece.

Cut each piece in half, giving you 8 pieces total and place them into a saucepan.

Add olive oil, butter, broth, pesto, juice of 1/2 lemon, salt and pepper. Cover and simmer for 7 minutes.

Remove lid and simmer 5 more minutes.

Remove fennel from the pan and arrange on plates.

Reduce liquid by half and pour over fennel.

Garnish with roasted pine nuts and fresh basil.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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