sautéed / braised fennel

2017-10-21

This is a wonderful alternative to boiling or steaming fennel bulbs. Caramelizing adds an extra layer of sweetness to this already delicious vegetable. Parboiling first is optional, but if you choose to parboil or steam them first like I did here, be sure to remove them from the heat before the bulbs soften too much or they'll go mushy in the frying pan, 5-8 minutes is enough.

INGREDIENTS

This is what you need for 4 servings:

4-8 large fennel bulbs olive oil
S&P
2 cups Mornay sauce

Pic1: sautéed fennel

Directions

If desired, parboil / partially steam the bulbs 5-8 minutes.
That makes it easier to cut the bulbs.
Cut the bulbs lengthwise and remove the center core (or stalk if it started blooming.)
Cut away the deep green leaves, keep only the blanched leaves.
Chop them coarsely.
Heat olive oil in a large-bottomed frying pan.
Add the chopped leaves, S&P to taste. (Pic3)
Stir fry over high heat until most of the moisture has evaporated.
Stop stirring 10-15 seconds to allow the leaves to brown.
Then stir again to turn and prevent burning.
Continue until the edges of the leaves are nicely browned. (Pic4)
Adjust seasoning.
Serve with cheesy béchamel or Mornay sauce on the side. (Pic1)

Pic2: parboil, chop
Pic3: stir-fry
Pic4: all done

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org