Head Sweet Caramelized Onion And Fennel

Head Sweet Caramelized Onion And Fennel

Ingredients:
2 heads fennel
2 tablespoons olive oil
2 large sweet onions, peeled and thinly sliced
2 small tomatoes, cored and sliced
1 teaspoon salt

Directions:
1. Cut off the green part of the fennel and the base. Discard. Separate the pieces and
rinse well to remove any dirt. Slice thinly.
2. Place a Dutch oven over medium heat. Once it is warmed, add the olive oil and
the vegetables. Sprinkle the salt across the top and stir to combine. Cover the pan
with a lid and reduce the heat to low. Stir the vegetables every 3 minutes, three
times.
3. Add a little more oil if the pan seems dry and let it cook for about an hour,
stirring every 15 minutes. The mixture should be very juicy. Turn the heat to high
and stir frequently for 5 minutes, or until the liquid evaporates.
Caramelized Fennel and Onion Tart
To make a quick appetizer, mix 2 cups of this mixture with 1⁄ cup of grated
4
Parmesan cheese. Spread it on a premade pie shell. Place it in a 350°F oven
for 20–30 minutes or until the crust and top have browned.
GREEN CURRY PASTE
This is a fairly mild curry paste. If you prefer a hot paste, use serrano chilies
instead of jalapeños. This paste can be used in the Toasted Peanut Sauce (see
recipe in this chapter).
Yields 1⁄ cup
2
2 stalks lemongrass
1 2" piece ginger, peeled and sliced
1⁄ bunch cilantro
2