Start to finish: 35 minutes
(10 minutes active)
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.