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;