Sweet leeks and a light touch of licorce from fennel with a hit of fresh aromatics from basil! This side pairs well with poultry and fish. Switch out the leek and basil for mint and garlic — and it is a good companion for lamb.
2 T olive oil
1 clove garlic, minced2 C sliced leeks
2 C fennel, sliced or chopped
salt and black pepper
1/4 C basil
1 T balsamic vinegar
In a large frying pan, heat the oil over medium heat. Saute the garlic 3 minutes. Lower the heat to medium-low, then add the leeks and cook 7 minutes, or until the leeks begin to turn translucent. Add the fennel, season with salt and pepper, and cook 10-12 minutes, or until the fennel is tender. Transfer the vegetables to a serving bowl, and toss in the basil.
Toss with the vinegar and serve immediately.
Yields: 1 1/2 Cups, serves 2