If you love fennel or just need a reason to try it, you must make one of my new favorite dishes from Clean Food. Saute grated ginger over med heat for a minute or so. Add about a quarter of a cored & thinly sliced fennel bulb. Saute for about 5 minutes or until fennel is soft & translucent. Then add a spoonful of fruit-only apricot jam & a bunch of asian greens, like bok choy (my favorite), napa cabbage, etc, largely chopped. Saute just until greens are bright green & still crisp.
The only thing I added was a few toasted sunflower seeds. Delicious. I LOVE the combination of fennel with the apricot. Enjoy!
Thanks Allie! We had never had fresh fennel before I got Alicia's book. One of our favorite recipes from TKD is the cauliflower steaks with fennel. This recipe sounds great! Can't wait to get some apricot jam and try it!
2 Red Onions, peeled and sliced 1 Fennel Bulb 1 Tablespoon Olive Oil 1 Tablespoon Earth Balance Margarine Pinch Salt and Pepper, to taste 2 - 3 Sprigs of Thyme, stems removed 1/2 Package Frozen Vegan Puff Pastry, 5â€³ square*
Slice the onions into thin rings. Heat the oil in a large sauté pan over a medium - high heat then add the EB margarine to melt. Add the onions, salt and pepper. Sauté, reducing the heat to medium, stirring occasionally until soft; 1o - 12 minutes. Remove fennel fronds and root end. Slice it in half and again into 1/2â€³ slivers. Add the fennel and thyme to the onions, continuing to sauté until the onions are golden and the fennel is tender. If the onions begin to stick, add a small amount of water to loosen them from the bottom of the pan while stirring. Adjust salt and pepper, if necessary. Preheat the oven to 350ºF. Roll out the puff pastry to fit an 8â€³ tart pan. Spoon in the caramelized onions and fennel evenly. Bake for 20 minutes or until the pastry is crisp, flaky and golden.