Ingredients:
1/4 cup virgin olive oil
1 cup onions, chopped
2 tablespoons garlic, fresh minced
1 1/2 lbs fennel, trimmed and thinly sliced
1/2 cup chicken broth ( or vegetable broth or white wine)
salt & pepper
1 tablespoon fresh marjoram, use oregano if you prefer it ( substitute with 1 tsp dried)
1 tablespoon balsamic vinegar ( tarragon vinegar is good too)
Directions:
To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning).
You are now left with the fennel bulb.
Next trim off the hard bottom and cut a thin slice off one side of the fennel.
Lay it on the flat side and cut into thin slices.
Pour the oil in a skillet that has a lid.
Over medium heat saute the onion and cook until translucent about 5 minutes.
Add the garlic and fennel cook stirring occasionally for about 5 minutes.
Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender.
About 10 minutes.
If the mixture is quite wet cook longer with the lid removed.
Stir in the herb& vinegar and adjust seasoning.
Serve over pasta or as a side vegetable dish.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.