Organic Charlotte Potatoes
I have to confess to having been a little afraid of fennel the vegetable, as we tend to be more familiar with fennel seeds. It has a strange alien like beauty and not having grown up with it, it has taken a concerted effort to get to know, love and experiment with it. This week fennel was on the menu in the Sunshine household! We’ve had it raw in salads and enjoyed it braised. Here is a recipe I came across and have changed slightly. Hey, you always have to add your own personal touch to cooking! Someone else’s recipe soon becomes your own, due to your own taste and sometimes simply due which of the ingredients you have at home.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 medium fennel bulbs
1-2 tablespoons extra virgin olive oil
1 tablespoon chopped fennel fronds
Salt and freshly ground black pepper, to taste
¼ cup dry white wine
½ cup stock – (whichever type of stock you prefer)
Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. Cut bulbs lengthwise into slices. Do not trim root end, so the slices stay together.
Heat a sauté pan until hot. Add oil and wait until the oil heats up before adding the fennel.
Season with salt and pepper and sear fennel to caramelize, turning once. The fennel should be a rich golden brown.
Add the wine and scrape the bottom of the pan to deglaze.
When the wine has reduced to a syrup consistency, add stock and put the lid on the pan.
Braise over very low heat for about ten to fifteen minutes, or until the fennel is very tender.
Before serving, garnish with chopped fennel fronds.
Recommend a Friend!
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