This is from Bon Appetit magazine, Feb 2013. Pretty yummy. I made a smaller batch with half an onion, but I think I would use MORE onion and lots of olive oil, salt and pepper.
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I actually get lots of really good recipes from Bon Appetit. I've enjoyed my subscription. I always go through it with post-it notes in hand and usually find 5 or 6 recipes that I will (and can) make. Of course they do cook with fennel a lot. Maybe I'll have to put that on my vegetable list...
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