Here is my sample layout, I must have done this too quickly since I messed up the recipe, so if you like, I have the text version which is not missing any ingredients. The correct recipe is right below..
This looks yummy to me.. hugs Rainy
2 large fennel bulbs,
4 Tbsp butter
1 teaspoon salt
1 teaspoon sugar
1/2 cup vegetable stock
1/2 cup water
2 Tbsp ouzo, or any
2 Tbsp chopped fennel fronds
Zest from 1 orange
1 Cut the tops off the fennel bulbs, chop
2 tablespoons of the fronds and set aside.
Slice the fennel bulbs in half, lengthwise,
through the core. Slice each half lengthwise
into quarters (you should get eight pieces
total out of each fennel bulb), leaving some
of the core attached so the pieces don't
fall apart as they cook.
2 Melt the butter in a large sauté pan over
medium-high heat and place the fennel pieces
in the pan in a single layer. Reduce the heat
to medium and cook the fennel pieces, without
moving them, for at least 2 minutes. Sprinkle
the salt and sugar over the fennel (the sugar
will help with caramelization). Check for
browning, and cook for another minute or two
if they're not browned yet. Turn the fennel
pieces over and brown the other side.
3 When both sides of the fennel are nicely
browned, add the ouzo to the pan. Increase
the heat to medium high. The ouzo should boil
down quickly. When it is almost gone, add the
stock and water.
4 Bring the liquid to a boil, then reduce the
heat down to low, cover the pan and simmer for
15 minutes. Remove the cover, increase the heat
to high and let the stock cook down until it
is a glaze. Add the fennel fronds and most of
the orange zest and combine gently.
5 Serve garnished with the rest of the zest and
a few splashes of lemon juice.
Ok here are the elements
I hope you like it, the download link is belowDownload Comford Foods here