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Fennel
From Dorothy McNett's recipes at www.dorothymcnett.com. This is so simple and uses the whole fennel from fronds to root.
1 fresh fennel bulb with fronds
2 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
Wash the fennel and then cut off the fronds about 1 inch above the bulb. Remove any dried or bruised leaves from the bulb and then slice it in half lengthwise and then into quarters. In heavy bottomed skillet or saute pan, heat the olive oil and then on medium heat place a cut side of each of the quarters into the pan. Brown about 1-2 minutes and then turn to other side. Brown 2-3 minutes and finally roll them over so that the uncut side can brown a bit. In meantime, cut the stalks and fronds into small pieces. After bulbs have browned nicely, sprinkle the cut stems and fronds over all, do not stir. Cover. Cook 2-3 minutes and then turn off the heat and let it stay on the burner, covered, for about 10 minutes more to steam a bit. When ready, fennel bulbs will be crisp tender, sweet and flavorful. Arrange on platter, sprinkle with more olive oil and some sea salt and pepper, as desired.
Recipe created 2009-04-29.
