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.
