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Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 minutes. Drain the fennel. 2. In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.
Add a savory and aromatic tone to your cooking with versatile fennel. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
Bake until fork-tender, about 30 minutes. Remove from the oven and let cool in the oil until just warm. Using a slotted metal spatula, transfer the fennel to plates and garnish with the reserved fennel fronds. Prep Ahead: You can make this 1 hour ahead because it needs to cool until just warm. It tastes great cold, too.
8 large carrots dice; 2 large fennel bulb, large dice and reserve some fronds for garnish; 1 large yellow onion, sliced; 1 tsp fennel seeds (optional); 2 tsp salt, divided; 4 tbsp olive oil ...
Cook, stirring occasionally, until the potatoes are golden brown, 8 to 10 minutes. Return the fennel and onion to the frying pan and stir 1 minute to reheat. Add the flaked salmon and the crushed fennel seeds and cook 1 minute more. Season hash with more salt and with several generous grinds of pepper. Sprinkle with the reserved chopped fennel ...
Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise.
8 oz orzo (1 1/2 cups), preferably whole-wheat; 1 4-by-4-inch, 1-inch-thick slice of country bread, crust removed and bread cubed; 3 tbsp white wine vinegar; 1 tsp coriander seeds; 1 garlic clove ...
1 / 2 fennel bulb, cored and thinly sliced To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into 1⁄4-inch slices, place in bowl and set aside.