Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, March 7, 2016

Braised Fennel

I don’t know why I don’t think of braising my vegetables more often as it’s so easy and flavorful…give it a try with some fennel. Cut the fronds from your fennel bulbs, trim any brown edges from the stem, peel off and discard any bruised outer stalks, and cut in half lengthwise.

Add some extra virgin olive oil to a moderately hot frying pan and brown the cut sides of the bulbs for four to five minutes. Reduce the heat to low, add a cup of chicken or vegetable stock, and cook uncovered for fifteen to twenty minutes or until the bulbs are tender all the way through. Salt and pepper to taste.

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