{"id":561,"date":"2009-03-17T14:26:10","date_gmt":"2009-03-17T22:26:10","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=561"},"modified":"2009-03-17T14:26:10","modified_gmt":"2009-03-17T22:26:10","slug":"sweet-sour-braised-fennel","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=561","title":{"rendered":"Sweet &#038; Sour Braised Fennel"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">By Micol Negrin, recipe from <em>Fine Cooking<\/em><\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: center;\" align=\"center\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">2 medium bulbs fennel, washed and trimmed<br \/>\n2 Tbs. extra-virgin olive oil<br \/>\n2 carrots, peeled and cut into thick slices on the diagonal<br \/>\n1 large red onion, quartered<br \/>\n1 clove garlic, minced<br \/>\nJuice of 1 lemon<br \/>\n1 cup water; more as needed<br \/>\n1 tsp. sugar<br \/>\nSalt and freshly ground black pepper to taste<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Cut the fennel bulbs in half through their cores and cut each half into four or five wedges. In a large, heavy-based pan, heat the oil over medium-high heat. Add the fennel (in batches, if necessary) and brown it well on one side, about 5 min. Turn the wedges with tongs and brown the other side. Add the carrots, onion, and garlic; cook over medium heat, stirring, until soft, about 8 min. Stir in the lemon juice, water, sugar, salt, and pepper, scraping up any browned bits. Cover and cook, stirring occasionally, until the fennel is soft and the liquid has reduced to a glaze, about 25 min. Check about halfway through cooking; if there&#8217;s still a lot of liquid, remove the cover and continue to cook. If the liquid evaporates before the fennel is cooked through, add a little water, cover, and continue to cook. Serve warm or at room temperature.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Micol Negrin, recipe from Fine Cooking \u00a0 2 medium bulbs fennel, washed and trimmed 2 Tbs. extra-virgin olive oil 2 carrots, peeled and cut into thick slices on the diagonal 1 large red onion, quartered 1 clove garlic, minced Juice of 1 lemon 1 cup water; more as needed 1 tsp. sugar Salt and&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":178,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-561","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=561"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/561\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/178"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}