Sauteed fennel

Yield: 4 servings

Measure Ingredient
4 smalls Fennel bulb or
The heart of
1 bunch Celery
2 tablespoons Olive oil
2 cups Chicken stock
4 Sprigs thyme
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

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