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From Fresh Harvest, LLC
<p>From Tally: This is from the food blog <a href="orangette.blogspot.com/">Orangette</a>, although she uses cabbage. Let me just say, “Wow!” with the fennel!</p> <p>[Note: this is a test entry — all the details are here, but the ingredients aren’t listed quite in order.]</p>Source: <a href="orangette.blogspot.com/">Orangette</a> (Entered by Peg Duthie)
Step by Step Instructions
- If your fennel isn't trimmed, cut off the stalks and fronds right where they grow out of the bulb. (Tip: save some of the lacy fronds for garnish or toss in a salad.) Remove any bruised or extremely tough outer leaves and trim the bottom.
- Cut the fennel into vertical quarters, making sure there is a bit of the core in each piece to keep them intact.
- Melt the butter and olive oil in a large (12-inch) skillet that has a well-fitting lid.
- Add the fennel, arranging them so that they are all in a single layer and one of their cut sides is down.
- Cook gently over medium heat until browned, 5 to 8 minutes. Do not stir the fennel: you want to get a nice brown color going on the cut side.
- Gently turn the fennel using a pair of tongs, and brown the other side.
- Sprinkle on some salt, and have a lid handy.
- Add about 1/4 cup of water and quickly cover the pan.
- Turn down the heat and braise the fennel until it is very soft and most of the water has evaporated (about 20 minutes). Check on occasion and add a little more water if the fennel isn't completely soft.
- Remove the lid and pour in the cream. Simmer gently until the cream starts to thicken and glazes the fennel (about 5 minutes).
- Add the lemon juice, shaking the pan.
- Taste for salt or more lemon.
- Serve hot as a side dish or a first course.
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