Braised Baby Fennel (Petits Fenouils Braises)

Nowhere in the world is fennel taken more seriously than in Provence. The large bulb of the vegetable is commonly baked or served raw in salads, and the feathery tops are used raw as an herb in salads or are cooked in braised dishes, particularly with fish. In this recipe from the town of Salon-de-Provence, the fennel bulbs are small enough to be served whole.
Average Customer Rating:
5 out of 5
5
 out of 
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1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Braised Baby Fennel (Petits Fenouils Braises)
Review 1 for Braised Baby Fennel (Petits Fenouils Braises)
5 out of 5
5 out of 5
Oaklandfoodie
,Oakland, Bay Area
,CA
February 25, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Delicious!
February 25, 2014
I used regular fennel bulbs that I cut in wedges and lemon from our lemon tree. Easy and "restaurant" delicious.
Pros: Healthy, Impressive, Will Make Again