Braised Fennel

From Cathie Imes

3 tablespoons butter
¼ cup chopped shallots
Seeds from 2 cardamon pods, crushed
1/8 teaspoon ground mace
2 medium fennel bulbs, cut lengthwise into 6 pieces each
1 ¼ cups chicken stock
Salt and pepper to taste

Heat oven to 350 degrees. Melt butter in heavy, ovenproof skillet over low heat. Add shallots, cardamon and mace; sauté 8 minutes. Add fennel and toss to coat. Stir in stock and bring to boil. Cover and braise in oven 30 minutes, basting occasionally. Place skillet on burner over high heat and boil until liquid thickens slightly, about 15 minutes. Season with salt and pepper. Four servings.

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