Braised Fennel with Sambuca


From the Kitchen of: Christine Marsh-Rijssenbeek
Source:

Ingredients:
2 large bulbs fennel
2 tablespoons butter
2 tablespoons light vegetable oil
2 tablespoons Sambuca'
      
Directions:
Trim the stems and thick root part off the fennel bulbs and dice them. Reserve a couple of the feathery leaves to use as garnish.
2. Gently melt the butter in the oil in a non-stick covered skillet. Saute the fennel on low heat for 20 - 30 minutes until it is completely soft and starting to turn golden brown. Stir frequently to prevent burning.
3. Add the Sambuca to the skillet and saute for an additional 1 minute to cook off the alcohol. Serve immedately garnished with a few small sprigs of fennel leaves.'