Ingredients
1 small clove garlic
1 cup fennel fronds, chopped
Salt
Extra-virgin olive oil
2 bulbs fennel, cut into quarters and tough outside layer removed
1/4 cup water
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
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Preheat the oven to 400 degrees F. In a mortar and pestle, pound the garlic and fennel fronds. Add salt and a little olive oil to the garlic mixture. Heat a little olive oil in a large pan over medium-high heat and evenly brown the fennel pieces. Transfer the fennel to a baking sheet and rub with the garlic mixture. Add the water and cover with aluminum foil. Bake until you can pierce the fennel with a fork. Remove the foil and finish roasting until all the liquid has cooked away. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.