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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


    Garlic Fennel Wedges

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Garlic Fennel Wedges Empty Garlic Fennel Wedges

    Post by Lobo Fri 22 Jan 2016, 11:59 pm

    Garlic Fennel Wedges Img82l
    Garlic Fennel Wedges
    Garlic Fennel Wedges Translucent
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    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Servings: 4
    Fennel has a strong, sweet anise flavor that pairs well with the assertive character of garlic. Because fennel can dry out easily during roasting, here it is drizzled with a little broth or wine to keep it moist while the edges caramelize. Thyme or oregano may be substituted for the marjoram. Serve this simple side dish with roasted pork or veal.






    • 33

    Ingredients:


    • 1 or 2 fennel bulbs, about 1 lb.
    • 4 large garlic cloves, sliced
    • 3 Tbs. extra-virgin olive oil
    • 2 Tbs. reduced-sodium chicken broth or white wine
    • Kosher salt and freshly ground pepper, to taste
    • 2 Tbs. chopped fresh marjoram, plus sprigs for garnish

    Directions:

    Preheat an oven to 375°F.

    Trim off the stems from the fennel bulb and reserve a few fronds for garnish. Trim away any bruised or tough outer layers. Cut the fennel bulb lengthwise into wedges 1 inch wide, then cut out the hard core portions. Combine the fennel and garlic on a rimmed baking sheet. Drizzle with the olive oil and broth, and season generously with salt and pepper. Toss to coat evenly. Spread the fennel wedges out in a single layer.

    Roast the fennel, stirring 1 or 2 times, for 20 minutes. Remove the pan from the oven and sprinkle the fennel evenly with the chopped marjoram. Continue to roast until the fennel and garlic are tender when pressed with a fork and browned at the edges, 25 to 30 minutes more.

    Remove the pan from the oven and transfer the fennel to a warmed serving bowl. Garnish with marjoram sprigs and fennel fronds and serve immediately. Serves 4.

    Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

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