dd onion, carrot, celery and fennel to pan; cook, stirring, until
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.
br>While rice cooks, chop fennel bulb and put in pan
oil.
Add the sliced fennel bulb and the bucatini and
eat. Add the onion and fennel and saute until soft. Add
peed peeler - thinly shave the fennel and courgette into a bowl
edium baking dish. Thickly slice fennel and place in the dish
edium-hot. Brush bright pink tops of salmon with butter; place
br>Add leek, garlic and fennel to the pan and cook
Remove the tops and stem bottom of the fennel, reserving the green 'hairs
Trim the feathery tops from the fennel bulbs, reserving several for garnish,
ARINADE----------------------.
Bash up the fennel seeds, half the rosemary, half
Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
Chop reserved fennel tops finely and sprinkle over soup before serving.
Season salmon with a little salt and white pepper. Set aside.
Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Saute fennel bulb in broth over medium heat for 1 minute stirring constantly.
Add 1/2 cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
Reduce heat to low and cover. Cook for about 5 minutes.
Do not over cook fennel, or it will lose its flavor.
Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.
tuff chicken with the onion, fennel tops (reserve the green leafy bits
Preheat the oven to 350\u00b0F.
Combine the cabbage, fennel and leek in a large baking dish.
Whisk the oil, verjuice or lemon juice and garlic in a small bowl. Pour over the vegetables and season to taste.
Bake, covered, for 30 mins. Uncover and stir in cherry tomatoes. Bake a further 8-10 mins, until the tomatoes start to collapse.
Sprinkle with parsley and the sprigs of reserved fennel top. Serve.
In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
Meanwhile, in large skillet over medium heat, saute celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
Mash potatoes right in the broth mixture in the saucepan with a masher.
Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
Chop reserved fennel tops and use to garnish each serving.
gain. Set aside.
Remove fennel tops and stalks, save for another
eat.
Saute zucchini, asparagus, fennel, onion, carrot, and garlic until
educe heat to low. Add fennel, coriander, paprika to pan and