Braised Fennel

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  ¼ cup or 59g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
3. Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.