Braised Fennel (Thanks to Dave and Chef Will)

Materials

• 3 tablespoons butter
• 1/4 cup chopped shallots
• seeds from 2 cardamom pods, crushed
• 1/8 teaspoon ground mace
• 2 medium fennel bulbs, cut lengthwise and into 6 pieces each
• 1/14 cups chicken stock
• salt and pepper to taste

Methods

1. Heat oven to 350F
2. Melt butter in skillet - saute shallots, cardamom and mace
3. Add fennel and toss to coat, stir in stock, bring to boil, cover and
4. braise in oven for 30 minutes
5. Remove and place skillet over high heat and boil until liquid thickens

Results

• Delicious!

Discussion

If more than 3 people will be eating, double the recipe as it will get
consumed quickly. Braising in the oven seems to be un-necessary.
Simply sauteing the fennel for about 5 minutes, adding the stock, and
reducing results in a fantastic dish with less messing around with hot
appliances. A low-sodium broth is recommended (vegetable would likely
work quite well).