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Fennel Agro- Dolce


½ Tablespoon                          Olive oil

4 heads                                                Fennel, trimmed and cut into ½ inch thick wedges

2 ea                                          Bay leaf

2oz                                          White balsamic

2 Tablespoons                         Honey

tt                                              Salt

tt                                              Pepper

2oz                                          Tomato broth, vegetable stock or water


  1. Heat oil in a large sauté pan
  2. Lightly brown fennel wedges on both sides, do not over crowd the pan, season
  3. Repeat process until all the fennel is browned
  4. Add honey, balsamic, stock or water and bay leaf to the pan and mix
  5. Return fennel to sauté pan or place in an appropriate size baking vessel
  6. Turn fennel gently to coat with the liquid mixture
  7. Cover and cook on the stove top or in the oven on low heat (325 if using oven) until the fennel is fork tender, about 30-40 minutes
  8. Check the pan periodically to ensure that there is still small amount of liquid, If need be add more stock and continue cooking
  9. Taste fennel and adjust seasoning
  10. Serve hot or room temperature

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