Substitute celery ribs for the fennel.Fennel has an almost silky texture and sweet flavor once it’s braised, and this dish is like a utility infielder in baseball; it goes with almost anything and everything, especially dishes with dark colors and assertive seasonings.
Makes 4 to 6 servings | Prep time: 10 minutes | Minimum cook time: 2 hours in a medium slow cooker
2 medium fennel bulbs, about 1 pound each
2 tablespoons unsalted butter
1/2 small onion, thinly sliced
1 garlic clove, minced
1 cup Vegetable Stock or purchased stock
2 teaspoons fresh thyme or 1/4 teaspoon dried
Salt and freshly ground black pepper to taste
1. Cut stalks off fennel bulb, trim root end, and cut bulb in half through the root. Trim out core, then slice fennel into 1-inch-thick slices across the bulb. Arrange slices in the slow cooker, and repeat with second bulb.
2. Heat butter in a small skillet over medium heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
3. Add stock and thyme to the slow cooker. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until fennel is tender. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute celery ribs for the fennel.