In article >,
Omelet > wrote:

-- snip--

> I just bought fennel for the first time in my life. :-)

Try this recipe. I think it's one of the best things that can happen to
fennel.

Isaac

===

* Exported from MasterCook *

Sweet Fennel Jewish Style - Finochi alla Giudia

Recipe By :
Serving Size : 1 Preparation Time :
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bulbs fennel -- without tops
4 tablespoons good olive oil -- extra-virgin
4 cloves garlic -- cut 1/4" dice
1/2 cup water
salt & pepper to taste

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. Wonderful with
sauteéd veal dishes. Good cold too; could be served at a picnic.