Braised Sweet Fennel
6 Fennel Bulbs, Stalks Removed, Stem End Trimmed
3-4oz. Clarified Butter or Mild Olive Oil
Kosher Salt To Taste
Freshly Cracked Black Pepper To Taste
1-2 Cups Chicken Stock
Cut each fennel bulb in half and then cut each half in wedges, keeping stem intact on each wedge. Brown wedges over medium-high heat in sauté pan using clarified butter or olive oil. Season fennel wedges with salt and pepper while they brown. Deglaze pan with chicken stock. Cover pan and braise fennel in a 300 degree oven until fennel wedges are tender. Let cool. Cut stems from each wedge and separate wedges into individual pieces. Discard any outer pieces that seem stringy or tough. Reheat in oven when ready to serve.
6 Fennel Bulbs, Stalks Removed, Stem End Trimmed
3-4oz. Clarified Butter or Mild Olive Oil
Kosher Salt To Taste
Freshly Cracked Black Pepper To Taste
1-2 Cups Chicken Stock
Cut each fennel bulb in half and then cut each half in wedges, keeping stem intact on each wedge. Brown wedges over medium-high heat in sauté pan using clarified butter or olive oil. Season fennel wedges with salt and pepper while they brown. Deglaze pan with chicken stock. Cover pan and braise fennel in a 300 degree oven until fennel wedges are tender. Let cool. Cut stems from each wedge and separate wedges into individual pieces. Discard any outer pieces that seem stringy or tough. Reheat in oven when ready to serve.
