Monday, October 4, 2010

What's for Dinner? Lentil Pilaf with Swiss Chard Bundles of Vegetables topped with Caramelized Fennel


Lentils, white beans and sun-dried tomatoes in a little pile on the bottom of the bowl.
Swiss chard leaves were blanched, then rolled with sweet potato, onion, chopped pecans and blue cheese along with fall spices (think chili, coriander, nutmeg, etc) . Cooked once more, then sliced in half to serve.
Caramelized fennel scattered over with its greens and a little garlic toast for fun.

2 comments:

  1. Looks delicious.

    Do you have a special technique to caramelize the fennel?

    Thanks

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  2. Bit of EVOO in a pan, a smashed clove of garlic and some summer savory to flavour the oil.
    Drop in some very thinly shaved fennel and let it barely simmer for about 1/2 hour.
    Delicious!
    Oooh, salt and pep too!

    ReplyDelete