Braised Fennel

Braised Fennel

Ingredients:
2 medium fennel bulbs, about 1 pound each
2 tablespoons unsalted butter
1/2 small onion, thinly sliced
1 garlic clove, minced
1 cup Vegetable Stock or purchased stock
2 teaspoons fresh thyme or 1/4 teaspoon dried

Directions:
Salt and freshly ground black pepper to taste
1. Cut stalks off fennel bulb, trim root end, and cut bulb in half through the root. Trim
out core, then slice fennel into 1-inch-thick slices across the bulb. Arrange slices in
the slow cooker, and repeat with second bulb.
2. Heat butter in a small skillet over medium heat. Add onion and garlic, and cook,
stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the
slow cooker.
3. Add stock and thyme to the slow cooker. Cook on Low for 4 to 6 hours or on High
for 2 to 3 hours, or until fennel is tender. Season to taste with salt and pepper, and
serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute celery ribs for the fennel.
Although the celery-like stalks are trimmed off the fennel bulb for this dish, don’t throw them out.
They add a wonderful anise flavor as well as a crisp texture and are used in place of celery in salads
and other raw dishes.
Broccoli with Red Wine
While this dish is served in many parts of Italy, most food historians believe it is
native to Sicily. The broccoli is cooked with olives and anchovies in red wine, and
then some cheese finishes the dish.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 21/2 hours in a
medium slow cooker