Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Braised Baby Fennel (Petits Fenouils Braisés)



Posts : 17757
Thanked : 875
Join date : 2013-01-12

Braised Baby Fennel (Petits Fenouils Braisés)

Post by Lobo on Fri 22 Jan 2016, 1:05 am

Braised Baby Fennel (Petits Fenouils Braisés)

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Nowhere in the world is fennel taken more seriously than in Provence. The large bulb of the vegetable is commonly baked or served raw in salads, and the feathery tops are used raw as an herb in salads or are cooked in braised dishes, particularly with fish. In this recipe from the town of Salon-de-Provence, the fennel bulbs are small enough to be served whole.

  • Printer Friendly Version

  • 13


  • 12 to 16 baby fennel bulbs
  • 5 Tbs. olive oil
  • 1 small yellow onion or 4 shallots,
      cut into thin rings
  • 1 long, slender carrot, peeled and sliced
  • 2 garlic cloves, finely chopped
  • 1/2 red bell pepper, diced
  • 2 tomatoes, peeled, seeded and cubed
  • 1 scant tsp. tomato paste
  • 5 Tbs. water
  • Salt and freshly ground pepper, to taste
  • Chopped fresh chervil or flat-leaf parsley
      for garnish

Wine Pairing

This pairs well with crisp, medium-bodied rosé wines from our Wine Club.


Trim off the feathery tops and the stalks from each fennel bulb, leaving about 1 1/2 inches of the stalks intact. Discard the stalks and tops or reserve for another use. Remove any bruised areas and trim the base of the core.

In a large, wide saucepan or deep fry pan over medium heat, warm the olive oil. Add the onion and carrot and sauté for about 2 minutes. Add the fennel bulbs, stir to coat with the oil, then add the garlic and bell pepper. Toss the vegetables, then add the tomatoes, tomato paste, water, salt and pepper. Stir well, cover, reduce the heat to low and simmer gently until the fennel bulbs are tender when pierced with a knife, 12 to 15 minutes. If the saucepan is deep, it is wise to butter a piece of parchment paper the diameter of the pan and place it, buttered side down, over the vegetables to keep the steam in and lessen the chance of scorching.

Transfer the contents of the pan to a warmed serving dish and sprinkle with the chervil. Serve immediately.
Adapted from Williams-Sonoma Savoring Series, Savoring Provence, by Diane Holuigue (Time-Life Books, 2002).

Related Tips

  • Springtime in Provence

    Current date/time is Sat 03 Dec 2016, 11:43 am