Saturday, July 28, 2007

Recipes: Fennel Tips

Fennell Salad:

Thinly sliced fennel.
Add some olive oil, some lemon juice, kosher salt and pepper.
Mix and yum.

From: Jamie

Braised Fennel:

Slice the fennel not too thick, removing the core at the bottom. Toss with olive oil and salt.
Roast in a baking pan for about 30(+?) minutes at 375-400 degrees, stirring every so often.
The idea is to end up with fennel that is tender and browned, savory and sweet.
Can combine with other veggies like carrots...

From: Courtney

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