🫙 From the Spice Rack
Braised Fennel with Rosemary
Ingredients 12 each garlic, cloves 4 tablespoon oil, olive 4 each fennel, bulbs, large 1/3 cup water 8 each rosemary, fresh, sprigs 12 each olives, black, brine-cured 1 pepper, fre...
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Ingredients6 items
Ingredients
- garlic, approx
- salt, approx
- oil, approx
- water, approx
- lemon, approx
- pepper, approx
Directions
- 1
Ingredients 12 each garlic, cloves 4 tablespoon oil, olive 4 each fennel, bulbs, large 1/3 cup water 8 each rosemary, fresh, sprigs 12 each
- 2
Heat 1 tb
- 3
of the oil in a small skillet over medium heat and brown the garlic until golden all over
- 4
Cut the leaf stalks and the hard butt ends from the fennel bulbs, leaving just the bulbous stem, a piece 2 1/2 to 3 1/2 inches long
- 5
Halve the small bulbs lengthwise
- 6
quarter the larger bulbs
- 7
In a large skillet, heat the remaining oil and the water over medium heat
- 8
Add the fennel in a single layer and the rosemary