Recipe - Finocchio Saute (Sauteed Fennel)

1 One half pound Fennel
6 cup Water
Salt
1 Clove garlic
2 tablespoon Olive oil

1. Select fennel with white hearts and dark green leaves. Wash thoroughly
under cold water, remove tough outer leaves, cut tender leaves in half, and
cut hearts into quarters. Bring salted water to a boil, add fennel, cover,
and cool slowly until tender, about 10 minutes. Drain.

2. Saute garlic in hot oil until brown, remove garlic from pan, and add
fennel. Saute for 3 minutes, dust with pepper, and serve immediately.

Posted to The Gourmet Connection Recipe Page Newsletter 16 Feb 97 by
Gourmet Connection capco@norwich.net on Feb 16, 1997.