Ingredients:
1½ cups water
½ cup dry white wine
1 small onion, minced
3 green garlic with tender part of greens, minced
3 tablespoons olive oil
1 teaspoon white wine vinegar
juice of 1 lemon (about 3 tablespoons)
1 teaspoon sea salt
1 teaspoon coriander seeds
½ teaspoon fennel seeds, lightly crushed
½ teaspoon peppercorns
1 sprig fresh thyme
1 bay leaf
3 small fennel bulbs, trimmed, and quartered but still attached at the base
chopped fennel greens
1 teaspoon minced fresh parsley

Directions:

  1. Combine the first 13 ingredients before the fennel bulbs in a non-reactive pan, bring to a boil, cover, and simmer for 10 minutes.
  2. Add the prepared Fennel bulbs. If there is not enough liquid, add water to cover. Simmer, uncovered, until the fennel is tender when pierced with a knife, 15-20 minutes. Let cool in the liquid.
  3. To serve remove fennel with a slotted spoon to a serving dish and sprinkle with the chopped fennel greens and parsley. Serve quarters whole or thinly sliced.

Makes 4-6 servings