6 medium fennel bulbs with fronds
1 onion, sliced
1 small clove garlic, minced
1 small carrot, grated
Few celery leaves, chopped
1/4 cup butter or olive oil
1 cup white wine
1 sprig thyme
Remove and reserve fennel fronds. Quarter bulbs. Saute onion,
garlic, carrot, and celery leaves in butter. Add fennel quarters
and saute until glazed. Add wine, thyme sprig and salt and pepper.
Bring to boil, reduce heat, cover and simmer until fennel is tender,
about 15 minutes. Discard thyme sprig. Serve with game, if desired.
Makes 6 servings.