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Tuesday, February 1, 2011

Apple Fennel Roast

Our fridge is running really, really low. In my baking frenzy this weekend, I overlooked real food. It ends up being a good thing when I have to consider something new. I haven't had much cooked fennel. I have heard that it goes with apple. I had no idea what spices went with them, so I kept it simple, and my husband and I both liked it. I think it would go really well with some pasta if the pieces are cut smaller or as a side.

Apple Fennel - Pan Roasted
1 large Fennel Bulb
1/2 large Yellow Onion
3-4 cloves Garlic, minced
2 medium Apples
1/3 c White Wine
1/2 bunch of Kale
1 pinch Salt
1/2 tsp Thyme (dried)

Slice the fennel bulb into 1/4 inch slices. Slice the onion into slightly thinner slices. Core the apple, and slice the apples on a medium setting on the mandolin slicer. Rough chop the kale. Put the fennel, onion, and garlic in a medium sauce pan with olive oil. Cook until the onions are transparent and add the salt and thyme. Add the apples and stir a bit until they are slightly cooked. Add the wine. After the wine has reduced to 1/2, add the Kale.

1 comment:

  1. What a great idea! I love how clean this is, and sweet and savory at the same time. I'm trying to think what else I might have with it. Pasta would be good, or some kind of sturdy white fish like halibut (if you don't mind the not-vegan thing, or on . I will have to try this soon, as there is fennel at the farmer's market in San Francisco these days.