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Receta Marinated Fennel In Olive Oil And Herbs
by Global Cookbook

Marinated Fennel In Olive Oil And Herbs
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Ingredientes

  • 1 lrg fennel bulbs with stalks or possibly 2 small
  • 1 x onion sliced
  • 4 x garlic cloves sliced
  • 2 x lemons washed, unpeeled, sliced crosswise
  • 4 x thyme sprigs
  • 2/3 c. vinegar (optional)
  • 1 dsh sugar dissolved in
  • 1 tsp water (optional) Salt to taste Coarsely-grnd black pepper to taste Extra-virgin extra virgin olive oil to cover

Direcciones

  1. Cut off the fennel stalks and slice the bulbs widthwise into thin strips. Mix the stalks and slices in a bowl with the onion, garlic, lemon and thyme. Fold in the vinegar and sugar-water, if you like. Season with salt and pepper, transfer to a 1-qt jar, and cover with extra virgin olive oil.
  2. Make sure which the extra virgin olive oil covers the fennel. (Use the bottom of a bowl or possibly other weight to press the vegetables down under the extra virgin olive oil.) Wait several hrs before serving. Store in a closed jar in the refrigerator. More fennel may be added to the same marinade throughout the week.
  3. This recipe yields 1 qt.
  4. Comments: These fennel "pickles" make a deliciously different condiment on the Passover table, and a nice accompaniment to warm and cool dishes and salads. They're even a fiber-rich snack throughout the week, and perfect for pasta throughout the year.