Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Trim the long stalks and root ends off of fennel. Reserve the fennel fronds for garnishing. Quarter the fennel bulbs.
2] Place the chicken broth, granulated onion and garlic, and bay leaves in a rondeau large enough to hold the fennel. Bring to a boil. Reduce to a very low simmer over low heat. It is important not to boil the fennel so it will not become too soft too quickly. Place the fennel in the prepared broth. Be careful not to overload the pot. Place a cover on the rondeau. Poach 15-20 minutes or until tender. Check periodically while cooking.
3] Remove the fennel from the broth. Place on a parchment-lined sheet pan. Allow to drain. Pour any broth on the tray back into the rondeau.
4] Refrigerate fennel. Allow to cool uncovered.
5] Once cooled, place fennel onto parchment-lined sheet pans, taking care to not overlap or touch. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
6] Drain the stock into a storage container through a fine mesh strainer. Allow to cool. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F or below.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water; drain well.
1] Place 3 pieces fennel in a metal baking pan. Ladle 4 fl. oz. of stock in the pan. Cover with foil. Place in a 350°F convection oven. Cook 8-10 minutes or until just warmed through.
2] Place 1 Tbsp. olive oil in a heated, nonstick sauté pan. Add 1 oz. each of green, red and yellow peppers. Season to taste with salt and pepper. Sauté until just cooked through.
3] Place the fennel in the center of a warmed serving plate. Spoon the peppers over the top of the fennel. Ladle 1 oz. of orange vinaigrette over the top of the fennel. Place 4-5 fennel fronds on top of the fennel and peppers.
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