Yield: 4 servings
Measure | Ingredient |
---|---|
4 smalls | Fennel bulb or |
\N \N | The heart of |
1 bunch | Celery |
2 tablespoons | Olive oil |
2 cups | Chicken stock |
4 \N | Sprigs thyme |
\N \N | Salt and pepper to taste |
Wash the fennel well and remove any discolored outer leaves. With a sharp knife, split each bulb into 4 pieces lengthwise. Remove as much of the tough roots as possible without losing any leaves.
Heat the oil in a large skillet over medium-high heat. Place the fennel, flat side down, in the oil and saute for about 2 min. Add the stock, thyme, and a pinch of salt, and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 20 min. The fennel should remain firm. Remove the pan from the heat, season with pepper, and serve the fennel with its cooking liquid.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 114
Submitted By DIANE LAZARUS On 11-25-95