Ok this Fresh Friday Recipe seems illegal to share. It’s soooo delightful! One of our gals, Jeannine shared this with us and we fell in loooooove. Fresh fennel is an ingredient that you just don’t see all that often. It is good roasted, or thinly shaved in a salad, but this method of preparation is to die for.

Anatomy of Fennel:

Fresh fennel bulb is available at most grocery stores in the produce section, year-round. The only inconsistent thing is the size, sometimes the bulbs are teeny-tiny and other times they are quite large! It has a white bulb end, tall stalks kind of like celery shaped, and green fringy frons on top that look like dill. When you prepare it, lop off the frons and save a few for garnish. Cut off the stems from the bulbs. The stems are usable and roast up nicely, but we won’t be using that part for this dish. Cut up the bulb, slicing it down the center, trim out the core, then slice or julienne very thinly like you would an onion.

Now, you’re ready to rock. Here’s the recipe:

Fennel Cream Sauce

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4

Ingredients

olive oil to saute

fennel bulb, sliced very thin, 5 oz

onion, sliced very thin or diced, 2 oz

fresh garlic, 2 teaspoons or more

tomato paste, 1/3 cup

chicken stock, 12 fl oz

heavy cream (can use half n half per your preference), 12 fl oz

fennel seed, dried, 1.5 teaspoons or more to taste

kosher salt, 1.5 teaspoons

black pepper, 1.2 teaspoon

 

Instructions

In a heavy stockpot or braiser pan, heat olive oil over medium. Add garlic, saute until fragrant and soft, then add onion and fennel. Sprinkle with salt and let cook down until very soft, stirring frequently. Add tomato paste and stir to break it up. Add chicken stock, fennel seeds, salt and pepper. Let cook until bubbly. Reduce heat to a low simmer, then once it is simmering on low, swirl in heavy cream or half and half. Taste and season as needed. Remove from heat.

Notes

For our Date Night Rigantoni meal, we brown hot or mild Italian sausage in a pan, add the fennel cream sauce and a few handfuls of chopped kale, let the flavors simmer and the kale wilt. Toss with hot cooked pasta and 1/2 cup or more of hot pasta water. Delish!