OFFICE 805 925 2478
SALES 805 925 2585
BONIPAK PRODUCE INC
P.O. Box 5079
1850 W STOWELL ROAD
SANTA MARIA
CALIFORNIA
93456
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- 1 pound fennel
- 1-3/4 cup chicken broth
Cut fennel vertically into quarters. Remove woody stems.
Bring chicken broth to a boil in a large sauce pan. Add fennel,
cover and simmer until tender. (About 30 minutes) Drain.
(Broth can be reserved for soup). Cool and serve with
vinegar and oil or Italian salad dressing.
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- 4 medium fennel bulbs
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 cups pearl onions
- 1 Tsp. sugar
- 6 medium carrots, sliced
- 1 cup chicken broth
- Salt and pepper to taste
Remove fennel stalk: cut bulbs into 8 wedges. Add fennel to
4 quarts boiling, salted water. Cook for 5 minutes. Drain Fennel.
In large non-stick skillet, melt half oil and butter on medium-high
heat. Brown half of the fennel and transfer to dish. Repeat.
Add onions and sugar to the skillet. Add fennel, carrots, broth
and salt and pepper. Simmer, covered for 20 minutes. Serves six.
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