Irene Posted October 21, 2017 Report Share Posted October 21, 2017 BRAISED FENNEL Total: 25 min Prep: 5 min Cook: 20 min Yield: 2 to 4 servings Ingredients · 1 large fennel bulb or 2 small bulbs · 2 tablespoons butter · 1 small clove garlic, whole · ½ teaspoon thyme · Salt and freshly ground black pepper · ¼ cup dry white wine, optional · Water and/or chicken stock, to over Success! Ingredients have been added to your Grocery List and the recipe has been saved. View List Directions 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, if using, 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 and salt and pepper, to taste. Quote Link to comment Share on other sites More sharing options...
Gandalph Posted October 21, 2017 Report Share Posted October 21, 2017 Another item I don't like, Fennel. I like aniseed, don't get me wrong, but Fennel on the plate is just a bit too much for me. Quote Link to comment Share on other sites More sharing options...
catgate Posted October 21, 2017 Report Share Posted October 21, 2017 I insure the car with an insurance company in Pocklington called Fennel. I know that this information is of no interest to any one, apart from me and Fennel, but so what? Quote Link to comment Share on other sites More sharing options...
-pops- Posted October 22, 2017 Report Share Posted October 22, 2017 I find cooked fennel disappointing. The cooking process seems to remove all flavour. What I do with it is to braise (as you do, Irene) but put a piece of star anise under each piece of vegetable. Quote Link to comment Share on other sites More sharing options...
andsome Posted October 22, 2017 Report Share Posted October 22, 2017 I'm not keen either. Quote Link to comment Share on other sites More sharing options...
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