While stalking the Bountiful Baskets Facebook page this weekend, I noticed we have some clear lines drawn when it comes to fennel:
1) People who like it and are armed with scrumptious recipe ideas
2) People who weren’t familiar at all with it (what is this leafy, green, dill-looking, celery looking thing?)
3) People who gave their fennel away because they don’t like black licorice
The good news is you don’t have to be number three. Just because you (like me) don’t like black licorice doesn’t mean you won’t like fennel. I adore it and once it is cooked, it doesn’t have a hint of black licorice or I’d give it away at pickup. This recipe is so comforting and cooks up in one pan. I think you’ll find this recipe is a delicious way to move yourself up to number one.
- 3 Italian sausage links, sliced
- 2 T olive oil
- 1 fennel bulb, thinly sliced
- 1 lb brussel sprouts, cut in fourths lengthwise
- 1/2 onion, diced
- 1/2 C beef broth
- 2 cloves of garlic, minced
- 1 large tomato, diced
- Salt and pepper, to taste
- 2 T fresh parsley
- Drizzle the olive oil in a skillet over medium heat and cook your sausage until it starts to turn brown.
- Add the onion and garlic to the pan. Cook until they became fragrant but not too brown.
- Add your fennel and brussel sprouts. Cook until the fennel starts to brown.
- Deglaze the pan with the beef broth. Stirring occasionally, cook until most of the liquid is gone.
- Add the tomatoes, parsley and salt and pepper. Cook for a couple minutes so the flavors can combine then serve.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens