Fresh Fennel Confit

4 fennel bulbs
1/2 cup Vera Jane's Extra-Virgin Olive Oil
2 Tbsp unsalted butter
1 tsp freshly ground pepper

Trim the fennel bulbs, and cut them into long julienne strips (3" x 1/4" ).

Combine the oil and the butter in a heavy saucepan over very low heat. Add the fennel and pepper, cover and cook, stirring occasionally, for 45 minutes. Remove cover, and cook an additional 5 minutes. Makes 2 cups

Per serving: 245 calories; 23g total fat; 5g saturated fat; 10mg cholesterol; 82mg sodium; 12g total carbohydrates; 2g protein;

Allergy Warning: Contains Milk

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