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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Braised Fennel with Olive Oil and Garlic

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Braised Fennel with Olive Oil and Garlic Empty Braised Fennel with Olive Oil and Garlic

    Post by Lobo Fri 22 Jan 2016, 1:15 am

    Braised Fennel with Olive Oil and Garlic Img70l
    Braised Fennel with Olive Oil and Garlic
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 6
    Fennel is related to a group of herbs that includes anise, cumin, dill, coriander and caraway. In the vegetable world, however, fennel is recognized as having a taste all its own, one often compared to licorice.






    • 78

    Ingredients:


    • 4 fennel bulbs, about 2 lb. total
    • 3 Tbs. extra-virgin olive oil
    • 3 garlic cloves, chopped
    • 1 tsp. ground fennel seeds
    • Salt and freshly ground pepper, to taste
    • 2 cups water
    • 1 lemon peel strip, about 2 inches long
    • 2 Tbs. fresh lemon juice
    • Lemon wedges for garnish

    Braised Fennel with Olive Oil and Garlic Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Cut off the stalks and feathery fronds from the fennel bulbs. Reserve the stalks for another use. Chop enough of the feathery fronds to measure 1 Tbs. and reserve some of the remaining fronds for garnish. Set aside. Remove any damaged outer leaves from the bulbs and discard. Cut each bulb into quarters lengthwise and trim away the tough inner core.

    In a large saucepan over medium heat, warm the olive oil. Add the garlic and cook, stirring, for 1 minute; do not brown. Add the fennel quarters and the fennel seeds. Season with salt and pepper. Cook, stirring occasionally, until the fennel begins to soften, about 5 minutes.

    Reduce the heat to medium-low, add the water and lemon peel, cover and cook until the fennel is tender, 20 to 25 minutes.

    Using a slotted spoon, transfer the fennel to a serving platter and keep warm. Increase the heat to high and cook until only 3/4 cup liquid remains, about 5 minutes. Discard the lemon peel. Add the lemon juice, then taste and adjust the seasonings with salt and pepper.

    Drizzle the sauce over the fennel and garnish with lemon wedges. Sprinkle with the chopped fennel tops and garnish with the whole fennel fronds. Serve immediately. Serves 6.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

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