Fennel, rustic and braised

Ingredients for 4 servings:

• 4 bulbs of fennel
• olive oil
• ½ cup(s) vegetable broth
• 2 cloves garlic
• 2 m.-sized onion(s)
• 2 cl pastis
• ½ tsp demi-glace
• some black pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

interesting side dish to fish and meat

Clean the fennel bulbs. This means removing all woody parts and coarse-grained outer parts. Chop the tender green parts into small pieces, set aside, and set aside. Quarter the bulbs. Peel the garlic cloves and slice crosswise. Peel the onions, quarter them, and thinly slice them. Add enough olive oil to a (mine is enameled) pan to cover the bottom well. Heat to 3/4 of the cooking temperature. Add the bulbs, cut sides down, and let them brown lightly. After 1 minute, reduce the heat to 1/2 heat. Lightly brown the second cut side as well. Now let the rounded sides of the bulb quarters brown briefly, then add the onions and garlic. Cook for 2-3 minutes, then deglaze with the vegetable stock. These steps should take about 10 minutes. Cover and simmer for another 10 minutes (the temperature should only simmer, not boil). This should create a lightly glazed sauce. Then add the demi-glace, simmer for another 3 minutes (with the lid on), and finally add the fennel greens, a little pepper, and the pastis. Replace the lid, and after another 2 minutes, the dish should be ready.