Ingredients: 5 fennel bulbs ¼ c. lemon juice 3 t. chicken soup powder Salt to taste Coriander, thickly chopped Chives (optional) Trace of nutmeg 50 gm. margarine or butter 2 c. water
Preparation: Slice fennel bulbs into quarters and wash. Melt butter in wide pan for 5 minutes, add soup powder and mix. Add lemon juice and cook over medium flame up to 2 minutes, till mixture thickens. Add the water, nutmeg and salt. Lower flame and cook for around 10 minutes, stirring occasionally. Add coriander and chives, mix, and remove from heat. Cover, cool for 3 minutes and serve.