Rosemary Braised Fennel

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 bulbs fennel
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1 tablespoon rosemary
• 1/2 cup wine
• 1/2 cup vegetable stock
• 1 tablespoon lime juice

Recipe

• 1 trim the stalks from the fennel. discard or reserve for a vegetable stock. quarter each bulb and carve out the core at the base, leaving just a thin portion of the core so the quarters won't fall apart as they cook.
• 2 heat the olive oil in a large skillet over medium-high heat. working in two batches, add the fennel in a single layer without crowding. cook for 5 to 7 minutes on each side until golden, shaking the pan from time to time. set the first batch aside on a plate, add a little more olive oil to the pan, and brown the other batch. return all fennel pieces to the pan.
• 3 sprinkle with salt and rosemary. add the wine, stock, and lime juice. bring to a simmer and cover. turn the heat to medium-low and cook for 20 to 25 minutes, until tender. remove the lid, turn the heat up to medium-high, and cook for 5 minutes, until the juices are syrupy. serve warm, at room temperature, or cold.