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Saturday, April 2, 2011

Barbequed Pork Chop/ Braised Fennel/ Roasted Tomatoes/ Green Beans / Parsnip Mash.

This is a general idea of how to cook a fennel bulb. This bulb was small so I left it whole. With a bigger bulb you would trim it down . You then plunge it into salted boiling water for a few minutes and then into an ice cold bath. This will keep everything nice and green and is always a good thing to do with most vegetables. Depending on the size of the bulb, at this point you will halve or quarter it. Then you drain it and cook it slowly on top of the stove in a little olive oil to bring out the flavor and color it a little. Here I added a little onion, carrot and tomato as well as salt , pepper and garlic. Then you add some white wine and some stock and bake it in the oven in a covered pot. It is ready when it is knife or fork tender. This is a very versatile and tasty vegetable that will go with almost anything.

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