Description
Fennel in appearance and properties it resembles something of a cross between fennel and celery. For dill fennel like leaves, and celery root. Meanwhile, fennel has a distinctive aroma and taste that makes the dishes of fennel are popular in Europe. The thus prepared braised fennel surely be liked even by people who never tried, and therefore may, with care related to it.
Ingredients
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Fennel
4 piece
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Brisket
100 g
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Onion
1 piece
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Shallots
1 piece
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Tomatoes in own juice
150 g
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Olive oil
2 Tbsp
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Salt
1 tsp
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Black pepper
1 pinch
Cooking
Onions and shallots cut finely enough. Shallots can be substituted for clove of garlic. In a low saucepan with a heavy bottom heat a little olive oil and fry the chopped vegetables.
Add diced or strips of bacon and continue to cook for 5-7 minutes.
Then add tomato sauce. Stir and fry about 10 min.
Meanwhile, wash the fennel, cut off the top with the leaves. And slice each vegetable into eighths. (that is, cut the fennel in half, each half in half again and each quarter in half again - ready!)
Lay out the slices of fennel into the pan with the sauce. Pour all the cold water. The water should not completely cover the fennel.
Bring to a boil. Season with salt and pepper to taste. Cover and reduce heat. Simmer the fennel on low heat for 20-25 min. Before serving, let it sit a little and cool down. Serve as a hot entrée or as a side dish or warm salad.
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