then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding ...
Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.
This simple fennel recipe emphasises the fantastic flavour ... then cut either downwards or across the bulb, then boil in salted water for about 15 minutes, or until tender. For those who like ...
It also has more fronds—but you can easily substitute the fronds on a regular fennel bulb. Use fennel fronds in place of tender herbs: Fennel fronds can stand in for other soft herbs like dill ...
The garlic, broccolini and fennel are excellent sources. Rice bran oil is not only high in antioxidants, it has excellent antioxidant stability, which means it doesn’t lose those benefits when ...
Use cooking apples that retain their shape when ... Meanwhile, cut off the stem and root of the fennel bulb. Cut the bulb in half. Remove and discard the core. Thinly slice the fennel halves.
Cut the fennel bulb into very thin slices ... We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe ...
The beauty of fennel is that you can use it seed to root to leaf ... Fennel is fantastic pickled. Try adding this recipe to salads or as a side accompanying your main meal — its strong aniseed ...
Garden writer Barbara Damrosch grows fennel, scallions and much more with her husband, Eliot Coleman, at Four Season Farm in Harborside, Maine. Find even more seasonal, simple recipes in her ...
This recipe was inspired by Paolo Calamai, a true Florentine at heart. A similar sauce was used often at his former and beloved restaurant Burrasca, which was located in Portland, Ore. Total Time ...