"Julie Bove" > wrote in message
...
>
> "isw" > wrote in message
> ]...
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> I'm sure I will get grief for asking this but I will anyway. I want to
>>> make
>>> roasted fennel. I made it before but there was very little to eat from
>>> one
>>> bulb. That time it was a small bulb and a lot of fronds. I know you
>>> can
>>> eat the fronds somehow. Not sure how.
>>>
>>> I just bought 4 more (the only 4 they had at the store) but these look a
>>> bit
>>> different. Although the bulbs are about the same size, they have a lot
>>> of
>>> stalk to them. The stalk looking a little like celery. And not too
>>> much
>>> frond. I have been looking at recipes but see no use for the stalk!
>>> One
>>> recipe from Giada has you cut up the fronds and sprinkle over the
>>> roasted
>>> bulbs. But I see no mention of the stalks.
>>>
>>> Can I do anything with these? Or do I just have to toss them?
>>
>> Here's the best fennel recipe I have, and it's wonderful:
>>
>> Finochi alla Giudia
>> > -------------------------------------------------------------------------
>> Ingredients:
>>
>> 4 bulbs fennel, without tops
>> 4 Tbsp. olive oil
>> 4 cloves garlic, cut 1/4" dice
>> 1/2 cup water
>> salt and pepper
>>
>> Directions:
>>
>> Preparing the fennel:
>> Discard any hard or bruised outer layers of the bulbs. Trim away
>> darkened base. Cut bulb in half lengthwise, then cut into julienne
>> strips between 1/4 and 1/2 inch wide.
>>
>> Cooking the garlic:
>> Heat the oil in a large skillet over medium heat. Add the garlic, turn
>> heat to low, and cook about 8 minutes, or until pieces are pale blond.
>> Take care not to cook beyond a golden color or the garlic will become
>> bitter. Immediately scoop out garlic and reserve.
>>
>> Cooking the fennel:
>> Have a platter warming in a slow oven. Turn the heat up to medium high
>> and add the fennel to the pan the garlic was cooked in. Sauté about 10
>> minutes, turning the pieces so they become golden brown on all sides.
>> Once fennel is browned, add water to pan and sprinkle with salt and
>> pepper. Cover pan tightly and cook over medium-low heat for five to 8
>> minutes, or until fennel is tender (Note: I find that it takes
>> considerably longer than this to get the fennel nice and tender. Longer
>> cooking seems to develop the flavor more, too. 20 - 30 minutes may not
>> be excessive.) Uncover pan and boil away any remaining liquid.
>>
>> Remove fennel to heated platter and sprinkle garlic over. Serve
>> immediately.
>>
>> Notes:
>>
>> Wonderful with sauteéd veal dishes. Good cold too; could be served at a
>> picnic.
>
> Thanks but that still doesn't address the question I asked. I know how to
> cook the bulbs.

He did! The recipe he gave is for ...

"> 4 bulbs fennel, without tops"

--
http://www.helpforheroes.org.uk/shop/