Take onions, peel, slice, saute, add mushrooms, slice, add garlic, peeled and chopped, add fennel, sliced thinly, saute until caramelized, Add a glass of dry sherry, and allow to boil briefly, (or flame). Add nicely sliced bird, and saute until lightly browned. Cover, allow to get well acquainted for about 25 minutes at a lowish simmer. Serve over rice. (Also nice with chopped bell peppers, no fennel, beef {using burgundy}, etc. Easy, and can be very impressive.
Never cooked with fennel bulb...but would it do well in a soup as an alternative to leeks? IF you slice and caramelize it with some onions, tehn add it to a delish chickeny soup, i'll bet it would be tasty.
I love fresh fennel bulb. My favorite fennel salad is really simple- slice the fennel thinly, making sure to use the softer parts of the bulb, save the hard parts to roast up :) Mince some fresh parsley, put in a bowl and add olive oil, a bit of white wine/rice wine vinegar, salt, pepper and lemon juice, then throw in the fennel and toss until coated. Let it sit in the fridge for at least 30 minutes before eating, if not longer (the best is overnight ^_^).
You can eat this by itself or as a little side side. I bet it'd even be good on a burger!
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My favorite fennel salad is really simple- slice the fennel thinly, making sure to use the softer parts of the bulb, save the hard parts to roast up :)
Mince some fresh parsley, put in a bowl and add olive oil, a bit of white wine/rice wine vinegar, salt, pepper and lemon juice, then throw in the fennel and toss until coated. Let it sit in the fridge for at least 30 minutes before eating, if not longer (the best is overnight ^_^).
You can eat this by itself or as a little side side. I bet it'd even be good on a burger!
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