*  Exported from  MasterCook  *

                      BRAISED FENNEL WITH ROSEMARY

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Side dish                        Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 12       ea           Garlic cloves
  4       tb           Olive oil
  4       lg           Fennel bulbs
    1/3   c            Water
  8       ea           Sprigs fresh rosemary
 12       ea           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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