Recipe Archives->Vegetables->Braised Fennel 03

Braised Fennel (Finocchio Brasato)

2 fennel bulbs
3 tablespoon unsalted butter
salt
freshly ground white pepper
2/3 cup chicken stock

Cut off the stalks flush with the tops of the bulbs. (Reserve the
stalks for vegetable soup or boil and mash them along with potatoes.
Save the leaves to flavor soups.) Turn the bulbs cut side down and
cut them into quarters through the  cores. Remove the tough outer
layers from the pieces, then cut out the  cores. Slice the pieces
crosswise into 3/4-inch strips. 

Heat the butter in a medium skillet over medium heat until foaming.
Scatter the fennel pieces over the butter, season them lightly with
salt and pepper and cook, tossing and stirring, until they begin
to brown, about 6 minutes. Pour in the chicken stock and bring to
a boil.  Lower the heat so the stock is simmering. Cover the pan
and cook until the fennel is tender, 15 to 20 minutes. During the
last few minutes, remove the lid from pan so about half the  liquid
evaporates. If you'd like to serve the fennel dry and lightly
caramelized, continue cooking until all the liquid has boiled off
the fennel is lightly browned, about 4 minutes. Taste and add more
salt and pepper if desired.

Printable version: braised-fennel03.txt.