Chuck is not a fennel fan but he really liked this dish. A nice change from the same old veggies. Barb L.
4 fennel bulbs, plus a few fronds for garnish
2 Tbsp Flying Olive Butter Extra Virgin Olive Oil
2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil
½ cup chopped shallots
4 sprigs fresh rosemary or 2 tsp dried
1 quart (4 cups) chicken broth, reduced sodium
Salt and freshly ground black pepper, to taste
Trim and discard the fennel tops where they meet the bulb. (The fronds are really beautiful. You might want to save a few to garnish the dish.) Trim a thin slice off the bottom of each bulb and pull off any outer layers of the bulb that are discolored. Stand the bulb on the end and carefully slice the bulb into ¼" slices.
In a 10" skillet over medium heat, combine the Flying Olive Extra Virgin Olive Oils and heat. When the oil begins to shimmer, add the shallots and cook until softened about 2-3 minutes. Add the rosemary and sliced fennel and cook, stirring occasionally, until the fennel begins to wilt, about 5 more minutes.
Add the chicken broth and bring to a simmer. Cook, uncovered, turning the slices occasionally, until the broth has cooked away and the fennel is just tender, 15-18 minutes. If the liquid evaporates before the fennel is cooked, add a little water. Season with salt and pepper. Serve with a few fennel fronds.
Submitted by Barb L.