Prepared Fennel

• 2 bulbs fennel
• 1 bay leaf
• 4 cloves garlic, mashed
• 1 branch fresh thyme
• 1 1/2 to 2 cups chicken stock
• Salt and pepper to taste

1. Trim the fennel.
2. Quarter the bulbs, core and cut them into quarter-inch slices.
3. Place the fennel in a deep saute pan or pot and add the remaining ingredients, using enough stock to cover.
4. Bring to boil; lower heat and simmer for five minutes.
5. Remove from heat and allow to cool in the liquid.
6. Drain and reserve the fennel.

fennel, bay leaf, garlic, thyme, chicken stock, salt

Taken from cooking.nytimes.com/recipes/2713 (may not work)