| 21. | Mince garlic, fennel seeds and parsley to a fine paste.
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| 22. | Toss mesclun with other lettuces, baby spinach, and fennel.
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| 23. | Trim bottom of fennel and remove tough outer portions and top.
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| 24. | Stir in the onion, fennel, carrot and bay leaf.
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| 25. | Add the fennel and saute until the fennel begins to brown.
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| 26. | Add the fennel and saute until the fennel begins to brown.
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| 27. | Add the celery, fennel, onion, leek and garlic.
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| 28. | When fennel has baked, remove from heat and keep warm.
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| 29. | 1 small bulb fennel; { chopped, { in fine julienne
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| 30. | Serve in bowls garnished with cheese and a leafy fennel top.
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