Braised fennel

Klebstoffe fürs Auto von A.T.U. Einfach auf Rechnung bestellen Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total. Reduce heat to low. Sprinkle fennel.. Melt the butter in a large sauté pan over medium-high heat and place the fennel pieces in the pan in a single layer. Reduce the heat to medium and cook the fennel pieces, without moving them, for at least 2 minutes. Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization) In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, thyme, and toss to coat with butter. Season with salt and pepper, to taste. Add wine and chicken stock


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 Advertisement. Step 2. Place orange juice, olive oil, salt, red pepper flakes, cumin, and lemon zest and juice in a medium bowl; whisk until well combined. Step 3. Place fennel in a baking dish just large enough to fit fennel in an even layer; pour over orange juice mixture. Cover with parchment-paper-lined aluminum foil and transfer to oven Cut the fennel lengthwise, remove the core and cut again into sections. Place in a baking dish and pour the chicken broth over it. Distribute the chopped garlic evenly over the fennel and cover the dish with a lid or aluminum foil. Transfer to the middle rack of the oven and bake for 40 minutes Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices. Place a large skillet over medium-high heat and add..

Braised Fennel recipe Epicurious

In a non-stick pan, warm up olive oil and butter, then add the fennel. Roast the fennel at a high temperature, tossing and flipping it frequently. Add a pinch of salt, lower the temperature, cover with a lid, and allow the fennel to braise. Cook for 15-20 minutes, stirring from time to time, just until the fennel is cooked through Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer

Braised Pork Shoulder

To braise the fennel, we sear it on both sides in a little olive oil. In goes the zest and juice of half an orange as well as stock (or water). Cover the pot and 8 minutes later, it is done. YOU MAY ALSO LIKE: How to make homemade seafood stew using our simple homemade fish stock, fish, mussels, shrimp and clams Braised fennel Side Serves 4 1h 5 min A simple but oh-so-yummy dish. Slowly cooking the fennel really develops soft aniseed flavours, a perfect accompaniment to any kind of pork Braising fennel: Heat the butter and the oil in a large skillet or non-stick pan. Add the fennel slices and cook for about 4 minutes until the fennel is golden. Stir a few times in between to make sure that the fennel cooks on all sides

In a pan, parboil the fennel in chicken stock until slightly tender. Strain and retain the stock. Place the braised fennel into a pan or cast iron dish that is lightly coated with extra virgin olive oil. Pour about 1⁄2 cup of the chicken stock over the fennel, salt, pepper, and cover with 1⁄4 cup of Parmigiano-Reggiano Beautiful braised fennel which makes for an inviting side dish. This vegetarian recipe from Angela Hartnett is seasoned with rosemary, lemon and star anise. Cut the fennel into quarters or eighths, depending on size, and season with olive oil and salt. Heat a ridged cast-iron grill pan and brown. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes The usually strong anise/licorice flavor you think of with uncooked fennel is mellowed dramatically by braising. Lemon and white wine compliment the already complex, sweetly perfumed quality of the fennel, and it's character becomes both delicate and soothing. Prep Time 10 mins Cook Time 45 min

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours. Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature In a large skillet fitted with a lid, melt the butter over medium-high heat. Add the sliced fennel and 1/4 tsp salt and cook, stirring occasionally, until the fennel begins to brown, about 5 minutes

Braised Fennel Recipe - Simply Recipe

The braised fennel hangs on to a bit of its licorice-like tone, while most of the leeks' oniony taste converts to a slight sweetness. Two preparation tips: First, like other vegetables, leeks come from the earth, but they don't like to let go of their beds, so be sure to wash them well; one small grain of dirt will feel like a boulder in. Braising transforms stalk vegetables like fennel and celery into luscious, meltingly tender side dishes. Here, brown butter and a bit of orange juice and zest add a deeply earthy flavor and bright acidity. For more, check out our Shaved Fennel and Pistachio Salad, Braised Pork Chops and Fennel, and Herbed Beets with Fennel Put all of the fennel back into the cooking pot and season with the salt and pepper. Add the wine and cook until almost evaporated, about 1 to 2 minutes. 4. Add the broth. Reduce the heat to 300°F. Cover and cook for 20 to 25 minutes or until the fennel is fully softened, sweet and fragrant. Add the zest and olives to the pot during the last 5.

Braised Fennel Recipe - Food

Sprinkle fennel wedges with coriander. Advertisement. Step 2. Heat oil in a large oven-proof skillet over medium-high heat. Add fennel; cook for 4 minutes. Flip. Add tomatoes, garlic, lemon juice, and salt. Step 3. Transfer skillet to the oven and bake for 15 minutes A quick sear in a little butter caramelizes the fennel wedges and mellows their licorice notes, while braising in stock transforms the texture from crunchy to meltingly tender, almost velvety. Breadcrumbs spiked with nutty Parm-Reg top off this fast, supersimple side. Pair with quickly seared pork chops or roasted chicken thighs Braised Fennel. 0. SERVES 4. WHY THIS RECIPE WORKS. We prepared the fennel for our braised fennel recipe by trimming the stalks, halving the fennel lengthwise, and then cutting each half in four wedges. We decided to brown the fennel on their cuts sides only, thereby eliminating the need to. Dot with one tablespoon of the butter. Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated Easy White Wine Braised Fennel Bulb Recipe. This fennel recipe is a very easy one to make? Can you prepare other versions and add an extra vegetable? Yes, I am thinking of braised fennel and leeks. Or braised fennel and shallots. Do you know what also works well in combination with fennel? Orange! Yes, you can make braised fennel with orange

Pan-seared fennel alone is yummy, but mojo-inspired citrus and garlic-herb sauce, umami-rich plantain powder, delicate anise-flavored fennel fronds, rich sunchoke cream, and a drizzle of really good olive oil elevate this to a standout dish. While layered, this is a fairly simple dish to make. The key is preparing some of the components (i.e., the plan­tain powder and sunchoke cream) ahead of. Add the tomatoes, capers, and olives to the pan along with 1 cup water. Bring to a simmer, cover, and reduce the heat to medium low or low, to maintain a steady simmer. Cook until the fennel wedges are fork tender, 20 to 25 minutes. Uncover, raise the heat to high, and simmer briskly until most of the liquid evaporates, leaving a thick sauce, 3. This Braised Sausage and Fennel with Toasted Spices recipe gets its flavor from whole fennel seeds, pink peppercorns, and Italian sausage. Get the recipe from Food & Wine

Braised Fennel with Olive Oil and Garlic Williams Sonom

  1. utes, flipping the fennel slices every few
  2. um foil brushed with olive oil
  3. utes total. Step 3. Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12
  4. utes until slightly caramelised
  5. Braised fennel goes well with salmon and most other fish. I also like it served with cooked rice and lentils, especially made using lemon juice in the braising liquid. Raw, it is delicious layered with orange slices in a colorful salad, perhaps scattered with black olives or thinly shaved curls of Parmagianno-Reggiano cheese or a drizzle of.
  6. utes. Microwave Method: Cook on high for 12- 15
  7. Braised fennel with basil is a tender and a delightful way to serve fennel. Basil adds a nice aromatic flavor to the already flavorful fennl

Braised Fennel Martha Stewar

Braised fennel is a perfect accompaniment to roast pork or poultry, and it pairs well with almost any fish you can imagine. And although it's terrific hot from the oven, it's just as good — maybe even better! — when served at room temperature. So it's a perfect make-ahead dish for a big dinner Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-seared veal chops, chicken breasts and any kind of broiled or baked fish Melt the fat in a skillet over medium heat. Add the fennel to the skillet in one layer, and brown over medium heat for 8 minutes each side (or until each side is lightly browned). Add chicken stock and cover, reducing heat to medium-low and cooking for 15 minutes. Remove with tongs, shaking out excess liquid before plating

Braised Fennel - Savor the Bes

Instructions. For the infused oil: Combine orange peel, lemongrass, ginger, chopped fennel, and oil in a small pan; bring to a near boil over medium-high heat. Remove from heat, cover, and steep. Trim stems off fennel bulb to within 1/4- inch of bulb. Reserve some leaves for garnish. Cut fennel into quarters; slice crosswise. Place fennel in saucepan with broth or water to cover. Bring to a boil; reduce heat. Simmer, partially covered, for 15 minutes or until tender. Drain and remove fennel

Braised Fennel, Turnips & White Beans Late winter to early spring brings turnips & fennel which become sweeter and tender through the braising process. This recipe starts with dry beans, but if you have a can, they are already cooked, or you have a pressure cooker that will mean dinner is ready in less than 30 minutes Braised Fennel with Onions and Balsamic Vinegar. By Colin Cowie. Sep 29, 2008 Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor. Recipe. Preparation. Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin.

picked fennel fronds or dill. Put the chicken stock / broth in a pot, and bring to a simmer. Heat the oil in a large, wide, heavy-bottomed saucepan over medium-low heat. Add the onion and cook. Bring water to a boil in a large saucepan, add the fennel wedges and cook for 5 minutes. Remove with a slotted spoon and blot with paper towels. Advertisement. Step 2. Heat 1/2 tablespoon butter and 1/2 teaspoon oil in a large cast-iron or nonstick skillet over medium-high heat. Reduce heat to medium, add half the fennel and cook, stirring. Add sliced fennel and bell peppers to pan; sauté 5 minutes. Reduce heat to medium-low. Add kale to pan; arrange fish on top of kale. Add stock to pan; cover and cook 6 to 8 minutes or until kale is wilted and fish flakes easily when tested with a fork in giant stainless steel pan, heat oil over medium heat, then add garlic, onion, fennel & chard stems, stir until coated with oil. add salt, stir again. add wine & lemon juice. Stir. Cover & cook until soft (5 min). (Meanwhile, prep Swiss chard leave = cut into 1″ squares) Remove cover and cook to reduce liquid if needed Slice the fennel and garlic. Combine onion, pumpkin, fennel, cinnamon (use 2 sticks or 1/2 tsp ground cinnamon), garlic, bay leaves, rum, two cups (480 ml) of beef stock, orange zest and diced beef in a bowl. Cover and marinate in the fridge for at least 4 hours, ideally overnight. Preheat oven to 140 °C/ 285 °F (fan assisted), or 160 °C.

Braised Fennel. Serves 2 as a side dish. Ingredients. 1 large head of fennel (or 2 small/medium heads) 2 tablespoons unsalted butter. ¼ cup vegetable stock (or chicken stock) ¼ cup water. Finishing salt and fresh cracked pepper to taste. Optional garnishes: honey, balsamic vinegar or orange zest Roasted fennel with tomatoes, olives & potatoes. 5 ratings. 4.6 out of 5 star rating. Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer. 55 mins. Artboard Copy 6 How to Make Braised Pork Shoulder with Fennel, Garlic, and Herbs. Make the rub by combining the garlic, zest, olive oil, rosemary, fennel seeds, and sage in a small bowl; mix well. Score any external fat. Using a paring knife, make a series of incisions on all sides of the pork shoulder Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Brown chicken in the hot oil, about 5 minutes per side. Meat will still be pink inside

Braised Fennel With Meyer Lemon and Parmesan Recipe - NYT

  1. Cook until the pork is meltingly tender, about 3 hours. 5. While the pork is braising, trim the tops from the fennel bulbs and trim the stem ends. Chop about 2 tablespoons fennel fronds for.
  2. Fennel never tastes more flavoursome than in this braised recipe. a splash of vegetable stock (or water) Preheat the oven to 170C/gas mark 3½. Chop the green tops of the fennel, and slice the.
  3. Braised Fennel with Peas Mar 8, 2006. By: The Canadian Living Test Kitchen. Share. This saucy side dish is a lovely accompaniment to pan-fried chicken breasts or fish fillets or grilled chops or steaks. We drain the bacon fat and add vegetable oil to reduce saturated fat and cholesterol. However, for a smoky bacon flavour, you can always omit.
  4. utevegan.comUnbelievable flavor from an incredibly simply recipe, you won't believe how amazing this tastes.You will need: 2 bulbs organic.

Oven-Braised Fennel Recipe - Marcia Kiesel Food & Win

Braised Fennel Directions. Preheat the oven to 400 F. Cut the leafty stalk s off the fennel bulbs. Trim the root ends - not too much, just enough... (continued). Braised Fennel. Braised Fennel. This is a vegetable that is often overlooked at the grocery store. It is in the celery family but is much more flavorful and aromatic. When sautéed or braised, it tastes delicate and delicious. Print Recipe Pin Recipe. Cook Time 12 mins. Course Side Dish. Cuisine American Braised fennel recipe for a fall barbecue: the anise flavor of fennel goes well with chicken and lamb as well so weather permitting, prepare this braised fennel recipe ahead. Grill some chicken or lamb kebab and warm up your braised fennel when your barbecue chef puts the kebab on the grill. And voilà, lunch or dinner is served Turn the fennel pieces over and brown the other side. When both sides of the fennel are nicely browned, add the stock and orange juice to pan. Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes Cooked slowly in liquid, fennel's anise flavor becomes muted, its texture is tenderized, and it takes on the earthiness of braised artichoke hearts. Cooking the bulbs with scallions adds a bit.

Braised Fennel with Lemon Recipe Food Network Kitchen

Braised fennel with butter and parmesan recipe - BBC Foo

  1. imum of one large fennel bulb per person. The Vegetarian Option, by Simon Hopkinson (Quadrille) Serves 2 2-3 tbsp olive oi
  2. Braised pork loin with fennel and cider. 31 / 0. Grilled fennel and asparagus salad. 32 / 0. Potato, bacon and pickled fennel salad. 33 / 0. Raw fennel, beetroot and carrot salad with freekeh and almonds. 34 / 0. Soft polenta with crab, chilli, lemon and fennel. 35 / 0. Snapper, slow-braised beans, fennel and kataifi pies
  3. utes, until the skin is crisp. Flip over and finish cooking the fish, about 2 more
  4. utes. Use tongs to gently flip the fennel and brown on the other side for another 1 to 2

Essex Girl Cooks Healthy Low Cholesterol Braised Fenne

Braised Fennel. Feathery anise-flavored fennel is affectionately called finocchio in Italy. Fennel, a member of the parsley family, was a symbol of flattery in literature and folklore. Flattery mil get you everything when you serve this delicious side dish with fish. \r\n \r\ Step 3. Using tongs, transfer lemon rounds to a small bowl; set aside. Add wine to pot and cook until reduced by half, about 2 minutes. Pour in broth and bring to a boil. Reduce heat to medium-low. Fennel, Tomato, and Feta Skillet Bake. Fresh fennel becomes mellow and sweet once sautéed and braised in chopped, strained tomatoes. If you can't find Pomì brand, drain about 1/3 of the liquid from a (15-oz.) can of unsalted diced tomatoes. Pair this simple, beautiful side with baked fish or lemon-and-herb roasted chicken 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 Preheat the oven to 350°F. Cut the fennel bulbs into quarters. Remove and discard the root ends. In an ovenproof braising pan, heat 4 tablespoons of the butter over medium heat. Add the fennel and onion and cook for about 2 minutes, or until the onion is softened. Grate the zest from 1 orange and reserve

Braised Fennel - A Simple Side Dish of Intense Flavor and

Combine fennel, milk, and 2 tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30-45 minutes. Add fennel seeds and season with. Braised Fennel Wedges with Saffron & Tomato Slightly adapted from 'Vegetable Literacy' by Deborah Madison. 1 cup uncooked brown rice 2 1/4 cups water. 1 large fennel bulb a large knob of ghee or olive oil 1 zucchini 1 onion, thinly sliced 2 tsp fennel seeds 1/2 tsp (0,5 g) ground saffron 1/2 tsp dried thyme 1 clove garlic, crushed 3 tbsp. 2. Add wine, stock, cream, garlic and zest and bring to a simmer. 3. Cover and cook over a medium heat for 10 minutes then add the leeks, stir gently then cover and cook for 10 minutes. 4. Remove the lid and cook a further 5-10 minutes until the fennel and leek are soft and tender. 5 Step 1: Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes until the fennel starts to soften, tossing occasionally

Braised Fennel with Lemon recipe Epicurious

1. Preheat oven to 350 degrees. Arrange the fennel wedges and onion slices in a roasting pan in an even layer. Pour the broth, wine and olive oil over the fennel. Season generously with salt and pepper. Cover with foil and bake for 1 hour, until the fennel is very tender. 2. Increase the oven. BRING a large pot of water to a boil. SAUTÉ minced garlic in oil in a large skillet, until garlic turns slightly yellow, about 3 minutes. CUT the fennel bulbs in half, then in thin slices. ADD to the skillet, along with the carrot cut into roundels (rounds) about 1/8 of an inch thick. BRAISE for about 10 minutes, covered, over medium high heat Parmesan Fennel Gratin. Preheat the oven to 375 degrees. Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb As Good As It Gets! Recipe. This braised sea bass in tomato fennel broth is one of the best recipes I have ever prepared. This recipe is an adaptation of an incredible recipe my wife and I both spotted in Fine Cooking and had to make. The original recipe featured halibut fillet's and basil but we substituted Chilean Sea Bass and cilantro only because they were more readily available. Step 2. Add fennel, onion, and garlic to same pot and cook, stirring frequently, until golden brown and softened, 6-8 minutes. Add wine and bring to a boil, scraping up brown bits. Reduce heat.

What you need to know about braising vegetables | StuffFennel: Definition and Culinary Uses

Braised Fennel and Potatoes Martha Stewar

Miso Braised Fennel. Go. Press GO to unleash the MOB step by step feature. Step 1. Preheat oven to 180°C/356°F. Step 2. Slice your fennel bulbs in half and place them into a deep baking tray with the flat sides facing down. Step 3. Combine 1 litre of boiling water with the butter and miso paste. Mix to combine How to Cook Fennel - Garlic Lemon Butter Braised Stove Top Fennel - Our Website Home: https://howtocookgreatfood.comWe love to connect with you!Facebook: h.. 1 tsp fennel seeds. 2. Add the fish stock and reduce by a third, then add the cream and bring to a simmer. Cook for 20 minutes, by which point the fennel should be completely soft. 150ml of fish stock. 200ml of double cream. 3. While the velouté is simmering, make the brown butter for the haddock To serve, remove some of the braised fennel and onions from the braising liquid and place them on a plate. Rest the pan roasted salmon on top, crispy skin side up. Port Balsamic Reduction. In a small stock pot, add the red wine, port, and balsamic vinegar. Bring to a simmer and cook, reducing the liquid to a syrup Braised fennel and cucumber with sourdough crumbs, smoked pancetta and baked cod loin; 4 cod loins, each weighing 180g; 4 fennel bulbs, small trimmed (keep the fronds) and sliced into 2cm wedges; 2 cucumbers, deseeded and sliced into half round

Fennel frond pesto + what to do with those pesky stalks

Easy Braised Fennel Recipe with Orange - Inspired Tast

Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker. 3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter. ¼ cup sugar Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat This recipe is from Jack Bishop's Complete Italian Vegetarian Cookbook. He says While sauteing fennel emphasizes its sweetness, braising it in butter and white wine highlights the dense, almost unctuous texture of this versatile vegetable. A dusting of Parmesan complements the rich flavors in this dish. 2 medium fennel bulbs (about 2 pounds) 3 Tbs Preheat the oven to 325 degrees Fahrenheit. Add the short ribs and sear on each side, then remove and set aside. Add the fennel bulb and sauté on each side until lightly golden. Add the short ribs, pearl onions, and bacon back to the pan and stir to incorporate. Add the vegetable broth, red wine, sherry vinegar, bay leaves, black pepper, thyme.

BRAISED FENNEL IN TOMATO SAUCE. 4 large fennel bulbs, tops and fronds removed, tough exterior layers removed, quartered. 1 quart basic tomato sauce, more if necessary. sea salt. freshly ground black pepper. water. extra virgin olive oil. fresh italian parsley leaves. In a large sauté pan, heat 2 tablespoons of olive oil on medium heat In a roasting pan, toss the fresh fennel with the thyme, garlic, a good splash of oil and some salt and pepper. Place the pork belly on top of the fennel and put into the preheated oven. After 10 minutes, turn the oven down to 325º and roast the port for one additional hour. By jolting the temperature right up at the beginning and then turning.

Braised fennel recipe / Riverfor

Place the fillets skin side down and cook for 3-4 minutes, or until the skin is crispy. As soon as the fillets hit the pan, add the butter and baste the flesh side of the fish. When the skin is crispy, flip the fish, and fry for a further 3 minutes, until golden. Plate two pieces of fennel for each person, and place the fillet on top Start by prepping the fennel. To prep, cut off the stalks but keep the feathery foliage for garnish. Quarter the bulb part and save one of the quarters for more garnish. Slice the remaining three quarters in ½ inch thick wedges. Peel and cut the onion in half. Thinly slice the onion halves. Peel and mince the garlic 1 fennel bulb and some of the fronds. orange zest. salt. pepper. Begin by prepping the veggies: mince the shallot and garlic, julienne the pepper, and separate the fronds from the bulb of the fennel, coarsely chopping the bulb and setting the fronds aside. In a hot pan, melt some butter and warm up some olive oil

Put the fennel wedges, chicken stock, and 1 tablespoon of olive oil in a medium saucepan and season with salt. Cover and cook over medium heat until the fennel is tender, about 15 minutes. Remove from the liquid, set fennel aside, and keep warm. Meanwhile, set a medium nonstick sauté pan over medium-high heat and add ½ tablespoon of olive oil Remove from pan. Add the garlic and fennel, saute until just beginning to brown, about 5 minutes, then add the wine (or vermouth), scraping up any browned bits. Reduce by 1/2 then return the chicken thighs and lemon pieces to the pan, add the chicken stock, cover and simmer 30 minutes Instructions. Trim tops off of fennel, then cut each bulb in half. Melt butter in skillet and stir in sugar until dissolved. Add garlic and saute for 1-2 minutes. Place fennel in skillet cut side down and cook until brown, 5 - 10 minutes. Turn fennel and add orange juice, water, salt and pepper. Bring to a boil, reduce heat and cover Heat olive oil in a heavy saucepan. Add onion and fennel seeds, and cook until translucent. Add saffron threads, thyme, and garlic and cook for an additional 2-3 minutes. Add the fennel wedges and cook until slightly golden, turning occasionally. Stir in tomato paste, stock, and salt

Boneless Roasted Leg of Lamb with Potatoes and FennelFrench Style Braised Lamb Chops Recipe - ALDI AustraliaReview: The Caboose Market & Cafe - richmondmagazineThalassino Youvetsi close-up - Hellenic Republic AUD24This Student Started A Restaurant In His Dorm Room