Ingredients
- 2 ea. Medium fennel bulbs
- ¾ cup- Extra dry white wine or stock could be substituted
- 2 Tbsp.- Extra virgin Olive Oil
- 1 ea.- Large shallot or small onion, minced
- 1 tsp. Coriander seeds
- Salt and Freshly ground black pepper
Method
- Trim Fennel bulbs with a vegetable peeler or paring knife and cut off any dark parts. Cut into 4 wedges with a section of core forming the point of the wedge.
- Arrange fennel in a single layer in a wide non-aluminum pot and pour the wine/stock. Add olive oil on top. Sprinkle on the minced shallot and coriander seeds. Bring to a simmer on top of the stove, cover pot and cook over a low heat for about 20 minutes until fork tender. Check it in-between cooking time to make sure liquid isn’t dry.
- When fennel is done, remove the lid. Sprinkle the cooked fennel with salt and pepper.
- Serve cooked wedges with a little of cooking liquid over each. This can also be served cooled as part of a first course salad.