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Fennel with Raisins and Pine nuts
3 Tbsp. pine nuts
1/2 cup golden raisins
3/4 cup water, divided
2 fennel bulbs (about 2 lbs.)
2 Tbsp. extra-virgin olive oil
1 small onion, finely chopped
1 tsp. balsamic vinegar
1/4 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper
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Fennel with Raisins and Pine nuts

Fennel with Raisins and Pine nuts

Fennel with Raisins and Pine nuts
  • Servings:Serves 6
  • Prep Time:0 minutes
  • Cook Time:12 minutes
1. In a large nonstick skillet, heat pine nuts over medium heat until toasted, about 4 minutes. Transfer to a bowl and set aside.
2. Place raisins in a small bowl. Bring 1?2 cup of the water to a boil and pour over the raisins. Set aside.
3. Trim stems from fennel bulb. Remove the fronds from the stems and chop 2 Tbsp. Discard stems and any remaining fronds.
4. Cut bulbs in half. Cut out the cores, then slice fennel into 1/4-inch-thick slices. Add to a large nonstick skillet or saucepan with remaining 1/4 cup water and oil. Bring to a boil over medium-high heat. Cover pan and cook, shaking the pan occasionally, until fennel is just barely tender, about 3 to 4 minutes.
5. Uncover, add onion, and continue to cook, stirring occasionally, until the liquid evaporates and the fennel begins to sizzle in the oil, about 2 minutes. Drain the raisins, discard the soaking liquid, and add to fennel.Continue to cook, stirring constantly, until fennel is tender, about 2 to 4 minutes longer. Add vinegar, salt, pepper, toasted pine nuts, and reserved fennel fronds, and toss to distribute. Transfer to a platter and serve immediately.
Source: Fresh Magazine September, October 2010