I have about 50 cookbooks in my house, but I seem to Google way too many recipes, so I decidedit was time to check out my own cookbooks. There's a reason why I bought them, right! I particularly like Williams - Sonoma cookbooks. I have the French Cuisine, Hors D'oeuvre, and Seafood one. This recipe is quite tasty, but I wouldn't make it as the main vegetable for serving. Next time I will serve it like you would a pickle. I love fennel and it taste a lot like licorice. I use fennel seed in tomato sauce. It's delicious!
4 fennel bulbs, about 2 lb. total3 Tbs. extra-virgin olive oil3 garlic cloves, chopped1 tsp. ground fennel seedsSalt and freshly ground pepper, to taste2 cups water1 lemon peel strip, about 2 inches long2 Tbs. fresh lemon juiceLemon wedges for garnish
Cut off the stalks and feathery fronds from the fennel bulbs. Reserve the stalks for another use. Chop enough of the feathery fronds to measure 1 Tbs. and reserve some of the remaining fronds for garnish. Set aside. Remove any damaged outer leaves from the bulbs and discard. Cut each bulb into quarters lengthwise and trim away the tough inner core. In a large saucepan over medium heat, warm the olive oil. Add the garlic and cook, stirring, for 1 minute; do not brown. Add the fennel quarters and the fennel seeds. Season with salt and pepper. Cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Reduce the heat to medium-low, add the water and lemon peel, cover and cook until the fennel is tender, 20 to 25 minutes. Using a slotted spoon, transfer the fennel to a serving platter and keep warm. Increase the heat to high and cook until only 3/4 cup liquid remains, about 5 minutes. Discard the lemon peel. Add the lemon juice, then taste and adjust the seasonings with salt and pepper. Drizzle the sauce over the fennel and garnish with lemon wedges. Sprinkle with the chopped fennel tops and garnish with the whole fennel fronds. Serve immediately. Serves 6. #lucillesblog #lovefennel #williamsonoma