Braised Fennel

czwartek, 23 stycznia 2014

Braised Fennel

Time: 35 mins


  • 12 small fennel bulbs or 4 -6 large fennel bulbs, quartered
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • salt and pepper


  • 1 Bring a large pot of water to a boil and drop in the baby fennel bulbs or quartered bulbs.
  • 2 Return to a boil and cook 10 minutes, until the fennel is tender.
  • 3 Drain and set aside.
  • 4 In a frying pan large enough to hold all the fennel, heat the oil over medium-low heat, and add the garlic and red pepper flakes.
  • 5 Cook gently until the garlic has softened.
  • 6 Add the fennel and continue cooking, stirring to coat the fennel with the oil.
  • 7 Cook for an additional 5 minutes and serve hot or at room temperature.

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