• Sunday, October 25th, 2009
Ingredients
1 fennel bulb
Juice of one blood orange
¾ c white wine
¼ c honey
Cut the fennel bulb in half and core by cutting a “V” shape around the core. Thinly slice fennel on a mandolin, or using a knife.
Bring a medium pot of lightly salted water to a boil and cook fennel for 3-4 minutes. Drain the water and return the fennel to the same pot. Add the oj, wine, and honey. Cook over medium heat, stirring frequently, until dark brown in color.
If it’s not cooked enough but looks like it’ll start scorching add a splash of water.
Dinner Tonight: Chicken Breast With Mushroom Polenta And Candied Fennel
Category: Recipe
|
