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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Asparagus to Zucchini Ingredients:
3 tablespoons butter |
1/4 cup chopped shallot |
1/8 teaspoon ground mace |
2 cardamom pods, crushed |
2 fennel bulbs, cut lengthwise into 6 pieces each |
1 1/4 cups chicken stock |
salt and pepper |
Directions:
1. Heat oven to 350*.
2. Melt butter in heavy, ovenproof skillet over low heat.
3. Add shallots, cardamom and mace; sauté 8 minutes.
4. Add fennel and toss to coat. Stir in stock, bring to a boil, cover, and braise in the oven for 30 minutes, basting occasionally.
5. Place skillet over high heat and boil until liquid thickens slightly, about 15 minutes. Season with salt and pepper.
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