1 Combine the water, oil, lemon juice, salt, peppercorns, coriander seeds and shallots in a large saucepan. Tie the parsley, celery, thyme and fennel seed in cheesecloth and add to the liquid. Cover, bring to a boil and simmer 10 minutes.
2 Trim off the top leaves and tough outer stalks of the fennel. Cut the vegetable into quarters and add to the saucepan. Cover and simmer until the fennel is tender, 30 to 40 minutes.
Wine Pairing(s)
Paolo Scavino 'Cannubi' Barolo
Castello del Poggio Dolcetto
Manzone S. Stefano Perno
Aldo e Riccardo Seghesio 'Vigneto la Villa' Barolo
Malvira Nebbiolo
Parusso Barolo
Proprieta Sperino Uvaggio
Bruno Rocca 'Fralu' Nebbiolo
La Morandina
Albino Rocca 'Gepin' Barbera d'Alba
Calories From Fat 182 Total Fat 20 Carbohydrates 2 Calories 188
Calcium 7 Sodium 3 Vitamin A 64 Vitamin C 9
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