I had this bulb of fennel in my refrigerator for almost a week. It was time to do something with it and what better day to make it than ARF Tuesday. This week it is being hosted by Stephanie of Dispensing Happiness.This recipe is adapted from my latest cookbook. Fennel bulbs taste the same as the dried fennel seeds. And yes they do have antioxidants.
This is the recipe
One large head of fennel
Garlic 1 clove finely sliced
Butter half tablespoon
Oliveoil i tablespoon( This was my addition to reduce the amount of butter)
Dy vermouth or white wine 1/3 cup
Salt and freshly ground black pepper
Preheat the oven to 425F.
Cut the tops off the fennel and slice finely.
Mix all the other ingredients into the fennel .Cover the fennel with aluminium foil. (Jamie suggest ripping off a piece of wax paper,running it under cold water and scrunching it up to make it soft. Then place it snugly over and around the fennel and not the baking dish. This will bake and steam the dish at the same time)
Cook for about 20min or until tender. Scatter the fennel leaves before serving.
It tastes wonderful. I am thinking of using it in a sandwich.