Description Edit

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Equipment Edit

  • Chef’s knife
  • Cutting board
  • Medium sauté pan
  • Rubber spatula
  • Pepper Mill
  • ⅓ measuring cup
  • Tablespoon

Ingredients Edit

Directions Edit

  1. Cut fennel bulb into ½ inch slices and again into smaller pieces.
  2. Heat butter in sauté pan over medium heat.
  3. Add fennel and sprinkle with seasoning and then add non-alcoholic wine, cover, and allow to simmer for 15 minutes.
  4. Turn and simmer for 10 minutes or until fennel is gold and has absorbed the majority of liquid in the pan.
  5. Plate or hold above 135 °F or above if not plated immediately, sprinkle with pepper and fennel fronds.

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