oil.
Add the sliced fennel bulb and the bucatini and
Clean and trim the fennel and cut in matchsticks
Place the fennel in a wide, lidded pan with the thickly sliced onions.
Scatter over the spices and salt, oil and the liquids.
Bring to the boil, cover and simmer for 20-30 minutes or until the fennel is cooked but still firm, stirring all the ingredients are well distributed.
Serve with a roast meat or griddled fish or as vegetarian dish.
Trim tops& bottoms of fennel bulbs.
Save a few
large pot and cook fennel, onion, and leek until softened
rowned.
Add the potatoes, fennel, caraway seeds, and another 1
Trim fennel and discard woody stems. Cut into thin slices.
Steam, covered about 12 minutes until crisp but, tender.
For sauce combine broth and dill and bring to a boil.
Stir together cold milk and cornstarch and add to broth.
Cook and stir until thick.
Serve pouring sauce over fennel.
Garnish with dill.
For Vegetarian do not use Chicken broth. Use the vegetable broth option.
onstick pot.
Add the fennel and garlic and stir.
minutes.
Add the fennel.
Add the rice and
Warm the oil in a soup pot.
Add the leeks and saute.
Add the fennel and potatoes and continue to saute.
Add the stock and bring to a simmer.
Cook until all the vegetables are completely softened.
Add watercress, cooking it until it's wilted but still bright green.
Use a handheld blender until smooth.
Add the salt and white pepper.
Enjoy!
For Vegetarian use vegetable broth.
Preheat the broiler to medium-hot. Place the garlic in a bowl with the yogurt, mustard and honey and mix well. Season with salt and freshly ground black pepper.
Thread the peppers, zucchini, radish, fennel and onions onto the skewers and broil for 5 mins, turning.
Remove the skewers from the broiler, brush with the yogurt mixture, return to the broiler and cook for a further 5 mins, turning. Serve with any remaining yogurt mixture.
aucepan. When it foams, add fennel, onions, and carrots, and cook
onion powder, garlic powder, ground fennel seeds, and rubbed sage in
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
Put margarine in Dutch oven atop stove and heat up.
Add onions and fry until translucent.
Add garlic and paprika.
Add celery, fennel, and leeks.
When vegetables are starting to wilt, add 2 quarts stock.
Add can of tomatoes.
When boiling, taste and add in the Old Bay.
Slowly add 2 cups of grits to simmering stew.
Stir for about 5 minutes so grits do not clump.
Add olives and liquid from can after grits are cooked through.
eggies, except cherry tomatoes. Add fennel seeds, pepper, and basil. Cook
In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.
Sprinkle with basil, parsley, oregano, fennel, and garlic powder.
Bake
maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes
mix the eggs, cottage cheese, fennel, and 1 cup of the
ender. Stir in garlic, tomatoes, fennel seed, basil, oregano, and red