Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Fennel, quartered and sliced /\" thick |
\N \N | Butter |
½ cup | Chicken Broth |
\N \N | Parmesam Cheese (opt) |
Saute fennel in butter for 5 minutes. Add broth, cover and cook over low heat until tender about 15-20 minutes. Sprinkle with cheese and toss before serving.
Great with pork.
Source: "The Yankee Kitchen" 03-31-93 (#4) [Rosemary]