Anise- fennel

 
                               ANISE - FENNEL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Stalks anise (fennel)
    1                    Clove garlic, quartered
    2       tb           Olive oil
    3       tb           Butter
    1       c            Sliced fresh mushrooms
    1       c            Chopped fresh tomatoes
      1/3   c            Beef stock or bouillon
      1/2   ts           Sweet basil
 
   There is a bit of confusion about these two plants.  For some reason,the
   fennel plant, which resembles celery with fern like tops, has been called
   sweet anise in produce markets.  The true anise is cultivated only for its
   seeds. So what you see labelled "sweet anise" in  your market is probably
   fennel, but no matter what you call it, this is a highly interesting
   vegetable.  Every part of this aromatic plant has a taste and aroma similar
   to licorice.  The stems are eaten like celery,uncook, or cooked and served
   as a vegetable (heavenly with apples in waldorf salad) Available from
   September to May.
   
   HOW TO CHOOSE AND STORE:  Choose fennel the same way you do celery, with
   crisp stalks and fresh leaves.  Wash and store in vegetable crisper or
   plastic bag in refrigerator.
   
   BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut
   off heavy base.  Slice the stalks in thin lengthwise strips.  Wash,drain
   and cook in boiling, salted water or bouillon until just tender,15-20
   minutes.  Drain and add melted butter, salt and pepper and serve.
  
 
 
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