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this is a real easy one.
braised fennel
3 heads of fennel
4 strips of bacon
1 carrot
1 onion
1 cup white wine
1 cup chicken stock
preheat the oven to 400 degrees. slice off the tops of the fennels and then quarter the bulbs. roughly chop the onion bacon and carrot. bring a large pot up to high heat and brown the bacon. once brown add the carrot and onion. stir this for about a minute. when the bottom of the pan looks like it's starting to go dark add the wine. boil it for about 1 minute. add the stock and the fennel. season with salt and pepper to taste. cover with water and bring to a boil. put a lid on it and reduce the heat to a simmer and let it cook for 2.5 - 3 hours. take the lid off and prick the core of the fennel with a fork. if it's tender it's ready. if it's a bit resistant you gotta cook it longer. if it's ready take out the fennel. now the liquid is my favorite part. it's got all the flavor floationg around. you can make a good sauce with this if you want. just puree it in a blender and strain it through a sieve. it won't look pretty but it'll taste good.
if you're feeling like you wanna guild the lilly a bit sprinkle some cheese on it and put it in the oven for a bit to make the cheese brown and crispy. i think it's good on it's own. eat it with fish or meat.
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