I know, it's February and you've eaten so much fennel you want to puke right? No? Good. Then read on.
I'll make it short, since it's a quick recipe and my boss is lurking around somewhere.
Here's what I did:
Cut a fennel bulb in four quarters, each chunk had two nice flat sides. Throw in some of the pubes too, (the fronds) those will soak up the goo nicely.
Into a small hot saute pan I poured in the last little ooze of some anchovy vinagraitte left over from my dad's birthday dinner, (see last blog) but you could just pour in two fingers of olive oil and one of vinagar.
When that was bubbling I put in the fennel, flat side down. When that side started to carmelize, switched it to the other flat side... I had one glass worth of red wine left, I poured that in the pan, then sorta half-assed covered it in tin foil, turned down the heat and forgot about it...
(If you have any dying carrots at the bottom of your veg drawers, add those around now too)
What I ended up with was this amazing sweet purply soft braised fennel that even my daughter ate, she of the only-white-starchy-dishes-please persuasion. The fennel pubes act as a nice mop for the sugary winey stuff left at the bottom as really all the wine cooks off in about 10 minutes.
Mm mm good....