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Recipe for :

Fennel with Cream and Herbs

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>


1 med. fennel
1 onion
1 T. flour
vegetable stock
80 - 100 ml. cream or evaporated milk
2 T. fresh herbs such as chive, parsley, lemon thyme, basil
a little olive oil

  • Chop the onion, sauté in a little olive oil until softened.
  • Sprinkle with flour and add the sliced fennel.
  • Add a little vegetable stock to not quite cover.
  • Cook al dente and set aside the fennel to keep warm.
  • Allow the liquid to reduce, add the cream and the fresh chopped herbs such as chive, parsley, lemon thyme, basil.
  • Pour over fennel and serve.

Serves 2

Patricia Conant Webb

<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb