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Post by SockMonkey on Aug 17, 2014 14:47:43 GMT
I love fennel. I use this recipe as a base: Braised Fennel then once the stock has been added I also add about a teaspoon of granulated garlic and a splash of balsamic vinegar. Cook it until it is nice and soft and the liquid has reduced right down...I find it takes closer to 20-25 mins. Perfect with baked salmon and creamy mashed potatoes (and I also have steamed asparagus with it). It's my go-to Sunday night dinner...and it's cooking right now. That sounds really really good!
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Post by AussieMeg on Aug 18, 2014 0:22:43 GMT
Thank you, I have pinned it to my board. I love that I could click on a button to convert it to metric too!
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