dd chopped onion and fresh fennel (if using) along with 1 teaspoon
rimp, but if you're using larger ones, do devein
oil.
Add the sliced fennel bulb and the bucatini and
Using microplane or other grater, zest
n outdoor grill on high. Using a sharp knife, score pork
e tuna in add the fennel seeds over medium and
nd dressing.
Rinse the fennel bulbs to make sure they
pray.
Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1
Combine fennel, leek, cream and milk in
f the fennel and remove the leafy green tops.
Using a
Heat oil in a saucepan over medium heat. Saute leek, fennel and garlic (if using) for 3-4 mins, until very tender. Add potatoes, stock and 2 cups water. Season to taste. Cook for 20-25 mins, until potatoes are very tender.
Using a hand blender or food processor, process to a puree. Reheat on low and season to taste. Serve topped with crispy bacon and spinach.
ounds.
Thinly slice the fennel using a knife or a mandoline
ut top and bottom of Fennel away, saving green leafy top
owest position.
Chop enough fennel fronds to measure 1 T
ogether the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and
br>Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried
Cover. Stand for 5 mins. Using a fork, fluff up couscous
Squeeze lemon into large bowl of iced water, then drop in squeezed wedges. Using a mandoline or knife, finely slice fennel bulbs and celery and place in lemony water to prevent discoloration.
Whisk vinegar, oil, honey and chives in a large bowl. Season with white pepper.
Drain fennel and celery, discarding lemon. Add to vinegar mixture, along with preserved lemon peel and fennel fronds. Toss to coat. Cover with plastic wrap.
Refrigerate for 1 hour. Taste before seasoning as preserved lemon can be quite salty.
Place lemon and fennel in a pot of boiling,
n medium heat. Cook the fennel and garlic, stirring, for about