Start to finish: 35 minutes

Start to finish: 35 minutes

(10 minutes active)

Servings: 8


4 fennel bulbs

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1/2 cup chopped shallots

4 sprigs fresh rosemary (or 2 teaspoons dried)

1 quart reduced-sodium chicken broth

Salt and ground black pepper, to taste


Trim off and discard the fennel tops where they meet the bulb. Trim a thin slice off the bottom of each bulb and pull off any outer layers of bulb that are discolored. Stand bulbs on end and slice into 1/4-inch slices.

In a 10-inch skillet over medium heat, combine the butter and oil and heat until butter melts. Add the shallots and cook until softened, about 4 minutes. Add the rosemary and sliced fennel and cook, stirring occasionally, until fennel begins to wilt, about 5 minutes more.

Add the chicken broth and bring to a simmer. Cook, uncovered, turning fennel slices occasionally, until broth has cooked away and fennel is just tender, 15 to 18 minutes. If liquid evaporates before fennel is cooked, add a little water. Season to taste with the salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 108 calories; 59 calories from fat (55 percent of total calories); 7 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 11 g carbohydrate; 3 g protein; 4 g fiber; 217 mg sodium.