|
1 |
Large |
Fennel
Bulb |
Trim
stalks flush with fennel bulb and cut each bulb
lengthwise into quarters, or halves, if using small
bulbs.
In a heavy saucepan large enough to hold the fennel flat
in one layer, melt 1 tablespoon butter over moderate heat.
Add fennel garlic, thyme, and toss to coat with butter.
Season
with salt and pepper, to taste. Add wine, if using,
and chicken stock. Bring mixture to a boil, reduce heat
to a simmer and cover. Braise for 15 to 20 minutes, or
until
vegetables are tender. Stir in remaining tablespoon
butter and
salt and pepper, to taste
Yield:
2 to 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes |