Saturday, March 1, 2008

Braised Fennel

2 large bunches fennel
1-3/4 cups water
2 chicken-flavor bouillon
cubes or envelopes
2 tablespoons butter or
margarine, softened
1 tablespoon all-purpose

With knife, cut top off each bulb of fennel just below leaves, leaving stalks and bulb about 6 inches long. Cut bulb lengthwise in half. Chop enough fennel leaves to measure 2 tablespoons; set aside. Refrigerate leftover leaves for garnish another day.
In 12-inch skillet over medium heat, heat fennel, water and bouillon to boiling. Reduce heat to low; cover and simmer 15 minutes or until fennel bulbs are tender.
Meanwhile, in small bowl with spoon, blend butter or margarine and flour until smooth. With slotted pancake turner, remove fennel to serving dish; keep warm. With wire whisk, stir butter mixture into liquid remaining in skillet. Over medium heat, cook, stirring, until mixture is slightly thickened and boils. Spoon sauce over fennel. Garnish with chopped fennel leaves.

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