Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Fennel bulb or 2 c Chicken stock
The heart of 4 Sprigs thyme
1 bn Celery Salt and pepper to taste
2 tb Olive oil

Wash the fennel well and remove any discolored outer leaves. With a
sharp knife, split each bulb into 4 pieces lengthwise. Remove as much
of the tough roots as possible without losing any leaves.

Heat the oil in a large skillet over medium-high heat. Place the
fennel, flat side down, in the oil and saute for about 2 min. Add the
stock, thyme, and a pinch of salt, and bring to a boil. Reduce the
heat to a simmer, cover, and cook for about 20 min. The fennel should
remain firm. Remove the pan from the heat, season with pepper, and
serve the fennel with its cooking liquid.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 114
Submitted By DIANE LAZARUS On 11-25-95

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