Savoy Cabbage and Fennel with Parsley-Lemon Butter

Local Flavors, Deborah Madison

½ small Savoy cabbage or other green cabbage

1 large fennel bulb, quartered

1 large leek (or onion)

salt and freshly ground pepper

juice and zest 1 Meyer lemon

3 tablespoons chervil or parsley leaves

  1. Cut the cabbage, fennel, leek into very thin slices and wash. Don’t dry, though.
  2. Melt 1 tablespoon of butter in a large wide skillet.  Add the vegetables and sprinkle with ½ teaspoon of salt.  Cover the pan and cook gently for 10 minutes.  Check after 5 minutes and make sure there’s a little moisture so that the vegetables don’t brown.  Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains.  Remove from the heat and whisk in the remaining butter.
  3. Finely chop the lemon zest with the chervil.  Stir half into the butter and add the other half to the vegetables.  Toss well, taste for salt and season with pepper.

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