Obsidian/03.03 Food & Wine/Braised Fennel.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	Healthy Summer	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating True 4	Courses Categories Collections Source PreparationTime CookingTime OServingSize Side Dish Vegetable Middle Eastern 45 4	2 whole fennel bulbs 1 tbsp olive oil 1 whole onion 2 whole tomatoes, peeled and chopped 55 grams black olives, stoned 150 ml vegetable stock 2 tbsp fresh basil leaves

Parent:: @@Recipes, @Side dishes, MRCK

---

 

name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData

^button-BraisedFennelEdit

name Save
type command
action Save current file
id Save

^button-BraisedFennelNSave

 

Braised Fennel

 

style: number

 

---

 

Practical Informations

Courses:	$=dv.current().Recipe.Courses
Categories:	$=dv.current().Recipe.Categories
Collections:	$=dv.current().Recipe.Collections
Serving size:	$=dv.current().ServingSize
Cooking time:	$=dv.current().Recipe.CookingTime min

 

---

 

Ingredients

 

dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})

 

---

 

Instructions

 

1. Cut off and chop the fennel fronds and reserve for garnishing. Cut the bulbs in half lengthways then slice them thinly.

 

2. Heat the oil in a frying pan. Add the sliced onion and cook over a high heat, stirring occasionally, for 5 minutes, until softened. Add the fennel slices and cook, stirring occasionally, for a further 10 minutes.

 

3. Add the tomatoes and olives and pour enough vegetable stock to cover the base of the frying pan. Cover and simmer gently for 20 minutes until the fennel is very tender. Stir inthe basil and season to taste with pepper.

 

4. Transfer to a serving dish, garnish with the reserved fennel fronds and serve immediately.