by Hara Dretaki
- 2 fennel bulbs
- 2 Tbsp. extra virgin olive oil
- 1 cup beef stock
- Salt and freshly ground black pepper to taste
Chop fennel bulb into quarters. In a deep skillet, heat oil first, place fennel cut side down, and let the vegetable take on a golden brown color. let the heat simmer, add stock to cover halfway. Keep cooking until completely tender on top of stove or in the oven at 350°.
Recipe yields 3 cups