Braised Fennel with Dill
Once you have prepared fennel this way it will become a permanent part
of your vegetable repertoire. I like it best with poached salmon, but
iti s also wonderful with almost any grilled fish and of course, with
roast veal.
Makes 6 servings
2 tablespoons butter
3 medium-size fennel bulbs, trimmed and sliced lengthwise into ¼ inch
slices
½ cup chicken stock
¼ cup dry vermouth or dry white wine
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh dill
Melt the butter in a large skillet over low heat and arrange the fennel
slices in one layer if possible. Pour in the stock and vermouth. Cover
and cook until quite tender, up to 40 minutes, depending on the edge of
the fennel. Uncover the skillet, raise the heat to medium and boil
until the liquid is reduced to 2 to 3 tablespoons, about 3 minutes.
Season well with salt, pepper and dill. Serve hot, or at room
temperature.
Note:
If the fennel bulbs have any of their feathery leaves attached, save
them, chop, and add them at the end of this simple cooking recipes
along the salt, pepper and dill.
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