Fennel, quartered and sliced -/” thick Butter 1/2 c Chicken Broth
Parmesam Cheese (opt) Saute fennel in butter for 5 minutes. Add broth, cover and cook over low heat until tender about 15-20 minutes. Sprinkle with cheese and toss before serving. Great with pork. Source: “The Yankee Kitchen” 03-31-93 (#4) [Rosemary]