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Simple Braised Fennel with Dill Cooking Recipes

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 1/4 inch slices

  • 1/2 cup chicken stock

  • 1/4 cup dry vermouth or dry white wine

  • Salt and freshly ground black pepper to taste

  • 3 tablespoons chopped fresh dill

  1. 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.

  2. 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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