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.
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.
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 bought 2 bulbs this weekend just because they looked healthy…I had no idea what to do with them!! Thanks for the recipe!
It's probably my favorite vegetable. So subtle, so mild, tender. Pairs well with tomatoes, cheese, fresh bread, chicken, just about anything...
Thanks Theresa. You've inspired tonight's veggie with dinner. Your use of the frond bed in the presentation is terrific!
Was just given one, so can't wait to try!
Thanks for sharing. 🙏
Looks Delicious!!!
Love, Light, Peace & Gratitude.
😘😄🌷👍👋👍fantastic good job 👏
Awesome recipe! Tasted similar to oysters and the parmesan was a great touch!
Bo Braden thanks! Glad you enjoyed it!
Fennel is such goofy looking plant.
Brilliant vid.
Yummy recipe, thanks for sharing
Wow simple i will try like this Thresa!
Im stoked to cook some now
Thank you, my friend told me to buy Fennel, but she didn't tell me how to cook it.
Спасибо !!!
i loved it thx Theresa
Thanks mulțumesc
🌺🌸🌼👍
Mulțumesc mult.
Bon appetite!
I subscribed. I hope you are well. It would be so amazing to see more videos. Stay well!
Thank you for your recipe. I followed all the steps and it was really tasty!
sophie mateo glad you like it!
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.
Great
Dinner tonight!!
Yum!!!
Gosh! Your fennel is huge. In England it is just the size of an onion!
Yeah - everything is bigger here. Maybe a bit scary!
So fried fennel. Ok
thanks Theresa :)
Thank you madam💐
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.
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.
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
Thank You ❤❤❤
i think u put the butter early
I want to eat them.^^
Is not crazy, lady. Be thankful for having food to cook and eat.
Tasty, but doesn't need so much oil.
Nice recipe but for myself I would cut the onions way smaller.
but they aren't onions hehe
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
eh, sooooooo much butter and oil!
Butter tastes good. Oil tastes good
Really !!!!! you use butter in olive oil to keep the butter from burning to help saute the fennel