Braised fennel with rosemary
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Braised fennel with rosemary
  Rosemary    Side dish    Vegetables  
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37128. Report a problem with this recipe.
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      Title: Braised fennel with rosemary
 Categories: Side dish, Vegetables
      Yield: 8 Servings
     12    Garlic cloves
      4 tb Olive oil
      4 lg Fennel bulbs
    1/3 c  Water
      8    Sprigs fresh rosemary
     12    Brine-cured black olives
           Salt and fresh ground pepper
           Lemon slices, for garnish
  Bring 2 to 3 cups of water to a boil in a small pot and blanch the
  garlic cloves for 3 to 4 minutes; drain. Heat 1 tb. of the oil in a
  small skillet over medium heat and brown the garlic until golden all
  over. 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. Halve the small bulbs lengthwise; quarter the larger bulbs. In
  a large skillet, heat the remaining oil and the water over medium
  heat. Add the fennel in a single layer and the rosemary. (If you have
  more fennel than your skillet can accommodate in a single layer, save
  half the oil and rosemary to cook with half the fennel in a second
  batch.) Cover and cook the fennel, turning once or twice, until water
  cooks away and the fennel is tender and browning, about 15 minutes.
  If the fennel begins to brown before it feels tender, add a little
  more water; if it becomes tender before browning, raise the heat or
  take off the lid to speed browning. When the fennel is tender and
  browned, add the garlic and olives to warm through. Season to taste
  with salt and pepper. Garnish with lemon slices.

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Recipe ID 37128 (Apr 03, 2005)

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