Cascading Kitchen notes:

Store this dressing in a jar.

Suggestions…

Serve  over:

  • shaved/raw beets
  • Melt ¼ cup butter and add ½ cup dressing-serve over grilled fish
  • Roast a combination of winter veggies and sprinkle this dressing over the platter right before serving.


Julie Double Knot

Fennel Dressing and Marinade

Simmer 45 min.  in a non reactive saucepan:

  • 1 fennel bulb-cored and minced
  • 2 cups fresh orange juice
  • 2 Tb sugar (optional)
  • 1 tsp fresh ginger

Keep an eye on the pan so you don’t simmer it dry.

After cooking for 45 minutes, add to hot mixture:

  • Zest from 1 orange
  • 1 orange-sectioned – don’t use the membrane

Cut the orange in half and use a grapefruit spoon to remove each section.

  • ½ tsp salt

Simmer another 10 minutes.

Add:

½  cup  of fennel leaves from the tops, finely chopped
Back to The Cascading Kitchen

Make sure to view this in desktop mode for all the details.

Print This Post Print This Post

Comments

Fennel Dressing/Marinade — No Comments

Have an idea?