Fennel à la Nicoise

Ingredients for 4 servings:

• 1 kg fennel
• 4 tbsp olive oil
• 1 bulb(s) garlic, in cloves, coarse skins removed, unpeeled
• salt and pepper
• 1 ¼ dl white wine
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

braised fennel with roasted or grilled meat or chicken

Halve the fennel bulbs lengthwise, reserving the green parts for garnish. Heat olive oil in a heavy pan. Place the fennel cut-side down in the pan and scatter the garlic cloves between them. Sprinkle with salt, cover, and braise over moderate heat for about 15 minutes. Turn the fennel over, season with salt again, and braise for another 15 minutes. Add half of the wine and place the fennel cut-side down again. Braise over very low heat for about 1 hour. Baste the fennel occasionally with the remaining wine. Sprinkle with sugar and pepper at the end. Garnish with the fennel green parts. The juice should be golden yellow and syrupy. Serve with the garlic cloves. Squeeze out the cloves; the resulting purée tastes delicious with meat, fennel, or stick bread.