Braised Fennel
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INGREDIENTS 1 pound fennel
2 tablespoons butter
Chicken broth
Salt
Freshly ground pepperWash the fennel and remove any tough or discolored outer parts. Slice the bulb into 1/2-inch pieces, the tender part of the stems into smaller. Sauté in the butter in a skillet for about 5 mintues, then add about 1/2-inch of broth, enough so that the fennel does not burn.
Cover and simmer over low heat until tender, about 15 to 20 minutes. Arrange the fennel in a serving dish. Boil the cooking liquid down to a few tablespoons, and season to taste. Pour over the fennel and serve.
BRAISED FENNEL AU GRATIN - Arrange the cooked fennel in a shallow baking dish and pour a little of the pan juices over it. Sprinkle generously with grated Parmesan cheese and put under the broiler until the cheese has melted.
Makes 3 servings