Braised Fennel

1. 1

   Cut off and discard stalks from fennel bulbs, reserving fronds.

2. 2

   Chop 1 tablespoon fronds and discard remainder.

3. 3

   Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.

4. 4

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.

5. 5

   Reduce heat to low.

6. 6

   Sprinkle fennel with salt and pepper, then add broth and water.

7. 7

   Cook, covered, until fennel is tender, 10 to 12 minutes.

8. 8

   Sprinkle with fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.