Vegetable Stuffed Fennel Bulbs Recipes

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

Steps:

• Steam the 4" pieces over water for 15 minutes or until they are just beginning to soften, They should still be crisp. Set aside to cool.
• Meanwhile heat the oil in a large fry pan- add the shredded carrots, onion, tomato, mushrooms and garlic.
• Saute for apprx 6 minutes.
• Add salt & pepper to taste.
• Sprinkle in the pepper flakes (if using).
• Mix Soy Sauce & brown sugar, add to the vegetables. Simmer for apprx 6 minutes or until the soy has evaporated.
• Cut a very thin slice from the underside of each fennel stalk, Do not cut through it just take enough off so they can sit upright.
• Place stalks open side up in a shallow baking dish.
• Stuff apprx 3 tbsp of the vegetable mixture in each bulb.
• You may make the recipe up to this point and finish the last step 20 minutes before dinner.
• Pour the wine or chicken stock around the stuffed bulbs, cover with foil and bake in a 350 degee oven for 20 minutes.
• Garnish with green top on the plates.