Braised Fennel

1. 1

   Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.

2. 2

   In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.

3. 3

   Add fennel garlic, thyme, and toss to coat with butter.

4. 4

   Season with salt and pepper, to taste.

5. 5

   Add wine and chicken stock.

6. 6

   Bring mixture to a boil, reduce heat to a simmer and cover.

7. 7

   Braise for 15 to 20 minutes, or until vegetables are tender.

8. 8

   Stir in remaining tablespoon butter.

9. 9

   Reseason with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.