Braised Fennel

• 3 tablespoons butter
• 14 cup chopped shallot
• 18 teaspoon ground mace
• 2 cardamom pods, crushed
• 2 fennel bulbs, cut lengthwise into 6 pieces each
• 1 14 cups chicken stock
• salt and pepper

1. Heat oven to 350*.
2. Melt butter in heavy, ovenproof skillet over low heat.
3. Add shallots, cardamom and mace; saute 8 minutes.
4. Add fennel and toss to coat.
5. Stir in stock, bring to a boil, cover, and braise in the oven for 30 minutes, basting occasionally.
6. Place skillet over high heat and boil until liquid thickens slightly, about 15 minutes.
7. Season with salt and pepper.

butter, shallot, ground mace, cardamom pods, fennel bulbs, chicken stock, salt

Taken from www.food.com/recipe/braised-fennel-451049 (may not work)