| 1 medium onion |
slice |
Combine, bring to boil, reduce heat, simmer uncovered 4 minutes |
|
Bring to boil, reduce heat, simmer, covered 15 minutes, or until fennel is just tender. Cool. |
| 1 clove garlic |
crush |
| 1 1/2 cups water |
|
| 3/4 cup oil |
|
| 3/4 cup white wine vinegar |
|
| 1/4 cup dry white wine |
|
| 8 whole black peppercorns |
|
| 1 bay leaf |
|
| 1 1/2 teaspoons yellow mustard seeds |
|
| 4 medium fennel bulbs |
Trim tops, cut in half |
| 1 1/2 tablespoons fennel leaves |
Chop |
|
Stir in |
|