I liked the way you sliced it, most remove the core and cut the bulb in quarters or eights, more difficult to get it to cook evenly. Will give this a try and hope the core doesn’t remain hard.
Came from the fried fennel yum video, but recently discovered 'polenta'... It's odd how an old fashioned standard in NA is somehow now "Italian" actually I got some from a polish shop! Anyway u have a lovely channel!
If you aren't using a gas stove, what level heat would you use from 1 - 10 so, like you said, they don't cook too fast and get crunchy in the middle? THanks!
LupusChick Official good question! Every stove is a little different but after getting the butter melted I would turn it down to 6 or 7. Let me know how it turns out!
I seem to notice that you professional chefs typically use the aluminum Cookware I believe it's probably conductive reasons;for home use where you're eating most of your meals I'm just curious if it wouldn't be best to use something else I like cast-iron but it's obviously heavy
I want to ask if you would consider MAKING TIME to create more recipes here on UA-cam? I get it, you're a teacher with lots of other responsibilities. I GET IT. Still, I ask, can you please do more cooking videos? We need it directly from a teacher!
Cookie I. Thank you so much! I am so honored you want more videos! I am no longer teaching but you have inspired me! If I do I’ll make sure to message you when I post.
That was a pretty basic recipe. Anyone can do it. The proof is in the finished dish. Looks good. I've done this with thinly sliced potatoes, with a bit more pepper. Thinly sliced, they should brown up nicely. Need to watch them however.
I just gave this recipe a try and it turned out great! I didn't grow up eating polenta or grits, but I tried growing some flint corn in the garden this year and am looking for new ways to use it. This is the perfect recipe. The bacon and eggs provided just enough familiar tastes to help with introducing this new taste. Thanks for the great idea.
I love bacon, eggs and grits I have not tried adding cheese and salsa. I like a ton of butter on my grits.
Thank You ❤❤❤
Thanks mulțumesc
I liked the way you sliced it, most remove the core and cut the bulb in quarters or eights, more difficult to get it to cook evenly. Will give this a try and hope the core doesn’t remain hard.
Thank you madam💐
Mulțumesc mult.
I want this! 😋
🌺🌸🌼👍
Gosh! Your fennel is huge. In England it is just the size of an onion!
Yeah - everything is bigger here. Maybe a bit scary!
Was just given one, so can't wait to try! Thanks for sharing. 🙏
Tasty, but doesn't need so much oil.
It's probably my favorite vegetable. So subtle, so mild, tender. Pairs well with tomatoes, cheese, fresh bread, chicken, just about anything...
Wow simple i will try like this Thresa!
I subscribed. I hope you are well. It would be so amazing to see more videos. Stay well!
Is not crazy, lady. Be thankful for having food to cook and eat.
Brilliant vid.
So in summary, take a nice healthy vegetable, deep fry in 2 kinds of fats, then top it off with a 3rd type of fat. Sounds delicious...and healthy?
You’re a loser.
Yummy recipe, thanks for sharing
I absolutely love polenta but I hate the black flecks in it
Great
I bought 2 bulbs this weekend just because they looked healthy…I had no idea what to do with them!! Thanks for the recipe!
what protean and carb do you recommend with this?
I would serve some roasted or grilled chicken or salmon with it. Some gnocchi or sweet potatoes would be a great startch
i loved it thx Theresa
Came from the fried fennel yum video, but recently discovered 'polenta'... It's odd how an old fashioned standard in NA is somehow now "Italian" actually I got some from a polish shop! Anyway u have a lovely channel!
I want know who the fuck translate this video . It's all fuck wrong
Yum!!!
So fried fennel. Ok
Thank you, my friend told me to buy Fennel, but she didn't tell me how to cook it.
Looks Delicious!!! Love, Light, Peace & Gratitude.
Dinner tonight!!
Please don't use aluminum cookware. The aluminum goes into your food and right on up to your brain. Very bad.
Please aluminium is not halfy!!!
If you aren't using a gas stove, what level heat would you use from 1 - 10 so, like you said, they don't cook too fast and get crunchy in the middle? THanks!
LupusChick Official good question! Every stove is a little different but after getting the butter melted I would turn it down to 6 or 7. Let me know how it turns out!
I seem to notice that you professional chefs typically use the aluminum Cookware I believe it's probably conductive reasons;for home use where you're eating most of your meals I'm just curious if it wouldn't be best to use something else I like cast-iron but it's obviously heavy
Fennel is such goofy looking plant.
😘😄🌷👍👋👍fantastic good job 👏
I want to ask if you would consider MAKING TIME to create more recipes here on UA-cam? I get it, you're a teacher with lots of other responsibilities. I GET IT. Still, I ask, can you please do more cooking videos? We need it directly from a teacher!
Cookie I. Thank you so much! I am so honored you want more videos! I am no longer teaching but you have inspired me! If I do I’ll make sure to message you when I post.
Спасибо !!!
Awesome recipe! Tasted similar to oysters and the parmesan was a great touch!
Bo Braden thanks! Glad you enjoyed it!
Really !!!!! you use butter in olive oil to keep the butter from burning to help saute the fennel
Im stoked to cook some now
That was a pretty basic recipe. Anyone can do it. The proof is in the finished dish. Looks good. I've done this with thinly sliced potatoes, with a bit more pepper. Thinly sliced, they should brown up nicely. Need to watch them however.
Thanks Theresa. You've inspired tonight's veggie with dinner. Your use of the frond bed in the presentation is terrific!
eh, sooooooo much butter and oil!
Butter tastes good. Oil tastes good
Thank you for your recipe. I followed all the steps and it was really tasty!
sophie mateo glad you like it!
I just gave this recipe a try and it turned out great! I didn't grow up eating polenta or grits, but I tried growing some flint corn in the garden this year and am looking for new ways to use it. This is the perfect recipe. The bacon and eggs provided just enough familiar tastes to help with introducing this new taste. Thanks for the great idea.
caldweller79 that’s so cool you grew the corn! I bet it was amazing. Glad you enjoyed the recipe.
Bon appetite!
Nice recipe but for myself I would cut the onions way smaller.
but they aren't onions hehe
thanks Theresa :)
i think u put the butter early
I want to eat them.^^