Poached Fennel Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Fennel bulbs | 2 Large | |
| Lemon juice | 1 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| Fennel seeds | 1 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Sea salt | 1 To taste |
Directions
GETTING READY
1) In cold water, wash the fennel thoroughly.
2) From the bottom, remove a slice and discard the outer leaves, if required.
3) With a sharp knife, chop the fennel stalks.
4) Then, cut each bulb into 6 or 8 wedges.
MAKING
5) In a casserole, combine the stalks, lemon juice, pepper, fennel seeds and oil along with 4 tablespoons of salted water.
6) In this mixture, arrange the fennel wedges.
7) On high power, cook covered for 12 minutes, changing the position of the wedges once in between.
8) Let stand for 3 to 4 minutes. and then drain well.
SERVING
9) Serve the Poached Fennel hot.
1) In cold water, wash the fennel thoroughly.
2) From the bottom, remove a slice and discard the outer leaves, if required.
3) With a sharp knife, chop the fennel stalks.
4) Then, cut each bulb into 6 or 8 wedges.
MAKING
5) In a casserole, combine the stalks, lemon juice, pepper, fennel seeds and oil along with 4 tablespoons of salted water.
6) In this mixture, arrange the fennel wedges.
7) On high power, cook covered for 12 minutes, changing the position of the wedges once in between.
8) Let stand for 3 to 4 minutes. and then drain well.
SERVING
9) Serve the Poached Fennel hot.
Chef
