Braised Fennel Recipe
Ingredients
2 teaspoons olive oil
1 medium-size yellow onion, finely chopped (Icup)
1 large clove garlic, minced
1 can(1 pound) low-sodium tomatoes, pureed with their liquid
1 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon each salt and black pepper, or to taste
2 bulbs fennel (about 2 1/4 pounds), trimmed and cut lengthwise into strips 1/4 inch wide Snipped fennel sprigs (garnish)
Directions
1 ln a 5 quart Dutch oven or 12-inch nonstickskillet, heat the oil over moderately low heat.
Add the onion and garlic and cook, stirring occasionally, for 5 minutes.
Add the tomatoes, stock, thyme, salt, and pepper.
Place the fennel in the Dutch oven and spoon the tomato mixture on top.
Bringthe mixture to a boil, cover, and cook for 15 to 20 minutes or until the fennel is tender.
Raise the heat and cook another 5 minutes or until the sauce has thickened.
Garnish with the fennel sprigs.
Add the onion and garlic and cook, stirring occasionally, for 5 minutes.
Add the tomatoes, stock, thyme, salt, and pepper.
Place the fennel in the Dutch oven and spoon the tomato mixture on top.
Bringthe mixture to a boil, cover, and cook for 15 to 20 minutes or until the fennel is tender.
Raise the heat and cook another 5 minutes or until the sauce has thickened.
Garnish with the fennel sprigs.
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