Prep: Easy. From first prep cut to first bite: less than 20 mins
A quick method:
- Start by heating 2 tbls of canola oil in medium wide saucepan.
- Mandelin slice (using 3mm setting) one fennel bulb and one yellow onion. I chopped off the herby sprigs growing out of fennel and peeled the onion. With madoline, this prep process took less than two minutes therefore I went from cutting board to hot oil.
- Over low-medium heat cook (watch not to burn) fennel and onion to caramelize in about 10 mins-ish. If things look dry, toss in a shot glass of water (or Trader Joe's Vegetable Broth, I keep that on hand). I covered it about half way through to use the steam to cook. After 5 mins, give it 2-3 pinches of salt (to taste)
- As that cooks:
- Microwave four small baby potatoes for 3-4 minutes, then dice into .5"-.75" chunks, I cooked the $h!t out of mine, they tasted great.
- Zest one lemon with a microplane.
- Set the lemon aside and use a citrus juicer later to add lemon juice
- Chop 2 Tbls italian parsley-I stole this from my neighbors pot on his front porch. I acted first, made amends later, he was cool with it. Can we make the rule already that if you grow herbs in front yard, the community is allowed to access? I'd be inclined to toss any fresh savory herb into it (rosemary, thyme, sage, parsley).
- After fennel/onion caramelize (10-15ish)stir in potato and lemon juice. Use tongs to remove solids from pan and set aside in a bowl (any bowl-even a cereal bowl), mix the arugula, parsley, and lemon zest with the remaining liquid and warm it a bit (1 min?), then gently mix back fennel/onion with tongs.
Shopping list:
1 fennel blub
1 yellow onion
1 lemon
3-4 baby (or small) potatoes
Tools and supplies you should have anyway:
Salt
Stolen or homegrown italian parsley or other savory herbs (2 Tbls)
Citrus juicer
Microplane
Tongs
A good sized simmer/saute pan
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