Braised Fennel - cooking recipe
Ingredients
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1 large fennel bulbs or 2 small fennel bulbs
2 tablespoons butter
1 small garlic clove, whole
1/2 teaspoon thyme
salt & freshly ground black pepper
1/4 cup dry white wine (optional)
chicken stock, to cover
Preparation
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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 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.
Reseason with salt and pepper, to taste.
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