Fragrant Fennel in Fresh Fig Sauce
- 6 small fennel bulbs, trimmed (3 pounds)
- 12 cup vegetable broth
- 1 cup water
- 18 teaspoon salt
- 6 fresh figs, stemmed and coarsely chopped
- 1 12 teaspoons balsamic vinegar
- 14 teaspoon ground pepper
- 1 tablespoon fresh parsley, chopped
- Cut each fennel bulb in half lenghwise through the base, the cut each piece in half again.
- Remove the outer pieces of the bulbs if they look tough or stringy.
- Coat a large nonstick frying pan with nonstick cooking spray.
- Place over medium-high heat and add fennel in a single layer.
- Cook, turning, until lightly browned (2 - 3 minutes).
- Add broth, water, salt and figs.
- Reduce heat to low, cover and simmer until fennel is just tender (about 20 minutes).
- Stir in vinegar and pepper.
- Increase heat to medium-high and cook, stirring occasionally, until sauce has thickened slightly (5 - 7 minutes).
- To serve divide among plates and top with fig sauce and parsley.
fennel bulbs, vegetable broth, water, salt, fresh figs, balsamic vinegar, ground pepper, fresh parsley
Taken from www.food.com/recipe/fragrant-fennel-in-fresh-fig-sauce-197766 (may not work)