1 fennel bulb
2 cloves of garlic
2 cups of chicken stock
2 Tbs butter or lard
2 cloves of garlic
2 cups of chicken stock
2 Tbs butter or lard
- Melt the butter or lard in a saute pan.
- Peel and chop the garlic and throw in the pan. Stir and gently cook while you chop the fennel.
- Remove the fennel's feathery bits. Slice the bulb into strips.
- Add the chopped fennel to the pan with the garlic. Stir and saute for a couple of minutes.
- When the fennel is beginning to cook, add chicken stock to the pan to cover the fennel.
- Cook until the fennel is very soft and the stock is almost evaporated.