Braised Fennel
by Irene Vlach
Ingredients
- 3 small fenouil
- 1/8 cup huile d'olive
- 1 gousse ail, en tranches
- 1/2 tsp basilique
- 1/2 tsp sel
- 1/2 tsp poivre
Instructions
Cut tops off fennel, almost level with bulb. Wash well and slice not too finely. PLace in a sauce pan with the other ingredients. Cover, simmer 1 hour.
Italian Cookbook