2-3 T Olive Oil

1/2 C. Chicken Stock

1/2 C. Dry White Wine (like a Sauv. Blanc)

3-4 sprigs of Fresh Thyme

1 Bay Leaf

4 slices Prosciutto

 

Slice the fennel into 1/2″ thick pieces (try to keep each piece with bit of the root base so it stays together.)  On med.-high, heat a large sauté pan then add olive oil.  After oil is hot, add fennel and caramelize on all sides (@3-4 min. per side.)  Add stock, wine, thyme and bay to fennel and reduce heat to low – med-low.  Cover and gently simmer for 20-30 min., or until fennel bulbs are tender with a fork (you may need to add more stock as you simmer. Don’t let pan go dry, but you don’t want hardly any liquid left when you are done.)  While fennel cooks, heat a sauté pan over med-high, add a touch of oil and crisp the prosciutto (just like cooking bacon.) After it cools a bit, slice it into your preferred size.  Plate the fennel and top with the crispy prosciutto.  If you aren’t using the prosciutto, make sure you season the fennel.

 

 

Yield:

Calories:

Fat:

Fiber: