oil.
Add the sliced fennel bulb and the bucatini and
he tuna in add the fennel seeds over medium and just
ronds (lacy top) from the fennel, coarsely chop and reserve for
combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough
To make the caramelized fennel oranges, combine sugar, fennel seeds and 1 tbsp
br>Add 1 teaspoon crushed fennel seeds and stir until fragrant
dd onion, carrot, celery and fennel to pan; cook, stirring, until
Juice one fennel bulb by either a) placing
ronds and bulb. Cut fennel bulb in half lengthwise; cut
own to medium; cook fennel, onion, and fennel seeds in the hot
Cut off the stalks and feathery leaves of the fennel.
Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections.
In a skillet, heat olive oil, add garlic and fennel and saute for 3-4 minutes.
Add tomatoes. Cover and simmer until fennel is tender, 10-15 minutes.
Uncover, add salt, pepper and marjoram, and cook over low heat until most of the liquid is reduced.
Serve sprinkled with the garnish of feta cheese and reserved fennel tops.
nough to hold all the fennel. Add the chicken stock and
br>While lentils simmer, cut fennel bulb into 1/4-inch
t top and bottom of Fennel away, saving green leafy
rim tough outer leaves from fennel; reserve fennel fronds for garnish, if
r dry looking areas from fennel. Cut each bulb in half
Cook fennel in large pot of boiling
o a glaze.
For Fennel Relish:
In a medium
n a small saucepan, combine fennel, half the reserved fronds, and
pray.
Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1