Fennel-leek topping

5 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
1 large Fennel bulb -- coarsely
Chopped
1 medium Leek -- sliced
⅔ cup Water
2 tablespoons Chopped ripe olives --
Drained
2 tablespoons Fennel leaves -- chopped
¼ teaspoon Salt
⅛ teaspoon Pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add fennel bulb and leek; sauté 5 minutes. Add water; cover and cook 20 minutes.

Uncover and cook 7 minutes or until moisture evaporates, stirring occasionally. Remove from heat; stir in chopped olives and remaining ingredients. Serve ove salmon. Yield 1¼ cups.

Recipe By : Cooking Light, October 1994 File

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