Ingredients:
2-3 fennel bulbs
¼ cup white wine (optional)
fennel tops
4 thyme sprigs
4 parsley sprigs
1 bay leaf
½ teaspoon fennel seeds, crushed
3 tablespoons olive oil
Lemon juice
Directions:
1. Trim away the root end of the fennel, cutoff leafy tops and fibrous stalks and peel away any bruised outer layers. Cut each bulb in half. Then into 3-4 wedges.
2. In a heavy-bottomed pan, heat 2 cups of water with wine, fennel tops, thyme, parsley, bay leaf, and fennel seeds. Bring to a boil and turn down to a simmer.
3. Pour in 3 tablespoons olive oil. Add the fennel and cook, turning now and then, until tender, about 10-12 minutes. If the water boils away before the fennel is done, add more water. Taste for salt and add a squeeze of lemon juice. Serve warm.
Serves 4