Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.
IVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR
oil.
Add the sliced fennel bulb and the bucatini and
ranslucent and tender.
Add fennel, chili pepper and saffron. Cook
I find it just as easy to fill a small sauce
p and bottom of Fennel away, saving green leafy
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
hinly, setting aside the green fennel fronds.
Cut fish in
Vegetables -- Mix the vegetables and fennel with the olive oil, salt
ooked half through. It's easy to tell when half-done
nd saute the onions and fennel until soft. About 5 minutes
In a large saucepan, heat oil over high heat. Saute chicken, onion, fennel, carrot, celery and garlic for 4-5 mins, until onion is tender. Add tomato paste and dried herbs. Add stock and tomatoes and bring to a boil. Reduce heat to medium and simmer, covered, for 15 mins. Add pasta and simmer, uncovered, for 10-15 mins, until pasta is al dente.
Serve sprinkled with parsley.
In a large saucepan, heat oil over high heat. Saute fennel, celery and onion for 6-8 mins, until onion is tender and golden. Add saffron and lemon zest. Add Pernod. Bring to a boil then add tomatoes and 4 cups water. Bring back to a boil then reduce heat and simmer for 8-10 mins. Mix in seafood. Simmer, stirring occasionally, for 1-2 mins, until just cooked. Add lemon juice and season to taste.
Sprinkle with parsley and serve with garlic bread.
bread, cheese, bacon, oregano, capers, fennel seeds and lemon zest to
eat; add the cumin and fennel seeds and gently cook them
alted water until they are easy to peel- they should not
ix the greens with the fennel, onion and oranges and toss
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Heat the oil in a saucepan over medium heat. Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted. Mix in ketchup and soy sauce. Bring to a boil. Reduce heat to low, and simmer 10 minutes.
il. Add cumin seeds and fennel seeds; cook until sizzling, about