Food + Drinks
How to Make Candied Fennel
Quince paste and Marcona almonds are tasty, but chefs are plyaing with their cheese-plate enhancements—you should revamp yours as well.
May 2010 Issue
Maria Hines of Tilth, in Seattle, serves this sweet, licorice-y condiment as a foil for bold stuff like farmstead Cheddars
Ingredients
- 1 medium fennel bulb, stems and outer layer discarded, sliced very thin
- 1 cup sugar
- 2 teaspoon fresh lemon juice
- 1/2 teaspoon salt
Preparation
-
In a small saucepan, bring the sugar and 1 cup water to a simmer, stirring until sugar dissolves.
-
Simmer for 5 minutes, then add the fennel and bring the mixture to a low boil.
-
Reduce the heat to very low and cook for 1 hour or until the fennel is soft.
-
Using a slotted spoon, move the fennel to a small bowl.
-
Stir in the lemon juice and salt and let cool to room temperature.
- Keywords
- style and advice,
- food and drinks,
- recipe,
- Maria Hines,
- Tilth,
- Seattle,
- candied fennel
Photograph courtesy of flickr/pcarpen
Ratings
Comments
Post a Comment