|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Grilled Fennel |
|
Serves: 4 Print this RecipeITALY Advance Preparation: 2 hours for marinating the fennel You’ve probably seen it in the produce section of the supermarket: the weird vegetable with the fern-like, feathery leaves, crisp green stalks, and bulbous, green-white bottom. The taste of fresh fennel might well be described as licorice-flavored celery. Grilling seems to bring out its sweetness. Add a sweet-sour balsamic vinegar marinade and you have a vegetable you’re not likely to soon forget. It can be served at room temperature as an antipasto or hot as a vegetable side dish. The balsamic vinegar marinade doubles as the dressing. 4 fennel bulbs, 4 small or 2 large (1 1/2 to 2 pounds) 1/3 cup olive oil 1/3 cup balsamic vinegar 2 tablespoons honey 2 cloves garlic, minced 2 shallots, minced, small 3 tablespoons tarragon, chopped fresh, or basil Salt and freshly ground black pepper, to taste 1. Cut the stalks and outside leaves off the fennel. (Reserve the stalks for another use, such as the Fennel-Grilled Bass. Cut each bulb lengthwise into 1/2-inch-wide slices through the narrow side. 2. Combine the oil, vinegar, honey, garlic, shallots, and tarragon in a large nonreactive bowl and whisk to mix. Add the fennel and toss to coat thoroughly. Cover and let marinate for 2 hours, not necessarily in the refrigerator. 3. Preheat the grill to high. 4. When ready to cook, remove the fennel slices from the marinade, arrange on the hot grate, and grill, turning with tongs until just tender, 8 to 16 minutes in all, seasoning with salt and pepper. Toss the grilled fennel with any remaining marinade and serve warm or at room temperature. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Japanese Vegetable Mixed Grill / Robatayaki Grilled Vegetable In The Style Of Santa Margherita West Indian Grilled Vegetables / Choka Catalan Grilled Artichokes Fire-Roasted Breadfruit Tandoori Cauliflower Grilled Corn With Shadon Beni Butter Grilled Eggplants With Miso "Barbecue" Sauce Argentinian Grilled Eggplant Grilled Fennel Garlic Kebabs Grilled Long Beans Korean Grilled Mushroom and Scallion Kebabs Sesame Grilled Oyster Mushrooms Shiitake and Scallion Kebabs Chorizo Grilled Mushroom Grilled Mushroom Caps With Arugula Butter Grilled Okra Grilled Green Onions Romesco / Calcots Marinated Grilled Peppers With Olives and Anchovies Grilled Plantains Potatoes a' la Ketchup Foil-Grilled Potatoes With Asian Seasonings Onions And Potatoes Grilled In The Coals Peruvian Potato Mixed Grill Greek Garlic and Lemon Roasted Potatoes Grilled Sweet Potatoes With Sesame Dipping Sauce West Indian Pumpkin Gratin Grilled Dilled Tomatoes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
