| 31. | Time : 15 minutes after 24 hours'maceration of fennel oil
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| 32. | 1 medium-large fennel bulb, leaves and stems trimmed off
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| 33. | Chop enough of the delicate fennel fronds to measure 1 teaspoon.
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| 34. | Place fennel slices, slightly overlapping, in shallow baking dish.
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| 35. | Spoon 4 tablespoons sauce around fennel and scallions in baking dish.
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| 36. | Sauteed : Cut trimmed fennel bulbs in half, then slice.
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| 37. | 2 heads of fennel, quartered, cored and very thinly sliced
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| 38. | Wine pairing recipe : Chicken With Beet & Fennel Salad
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| 39. | 2 mild Italian pork sausages with fennel, cut into small nuggets
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| 40. | 1 fennel bulb, trimmed, cut into small dice and blanched
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