Fennel

Fennel is like two vegetables in one! (Three if we let it go to seed)  The bulb is good for some recipes, and the fronds for some others.Try the bulb in roasted fennel, beet and apples or Roasted Eggplant and FennelUse the fronds with fishOr try one of these recipesPasta with carmelized fennel

• 1-2 fennel bulbs, including the greens
• 2 Tbs unsalted butter
• 1 Tbs olive oil
• salt and pepper
• grated zest and juice of half a lemon
• 1 garlic clove, minced
• 1/2 to 3/4 pound fettucine
• Parmesan or Monterey Jack Cheese to finish.

Quarter fennel bulbs, setting aside the greens, and slice thinly.  Heat a large pot of water for the pasta.Melt 1 Tbs of the butter with the olive oil in a wide skillet.  Add the fennel and saute over high heat, stirring occasionall, until browned in places, 7 to 10 minutes.  Season with 1/2 tsp salt.  Toss with the lemon juice, then add 1/2 cup water.  Reduce the heat and cook, covered, until the liquid has absorbed.  Add another 1/4 cup water and continue cooking in this fashion until the fennel is very soft and deep gold in color, about 25 minutes in all.  Season with pepper.  Chop a handfulof fennel greens with the garlicand lemon zest and set aside.Cook pasta until it is al dente.  Scoop it out and add to the pan with the fennel and the chopped greens.  Taste for salt and season with pepper.  Serve with the cheese finely grated on top