Braised Fennel

Fennel is one of those vegetables that rarely gets used in American cooking, which is a damn shame, since it is so delicious.  My grandmother used to make this dish, one of my go-to comfort foods.  And it is possibly one of the easiest recipes to make ever.  It's also a great way to kill a partially empty bottle of white wine.

You'll need:
1 large fennel bulb
1 tbsp. olive oil
About 1 1/2 cups of white wine
Lots of freshly grated black pepper

Remove the feathery stalks from the fennel bulb and dispose.  Roughly chop the remaining fennel into bite-sized pieces.

Cover the bottom of a small-to-medium saucepan with the olive oil.  Place over medium heat.  Then add the fennel and stir until it begins to make a hissing sound.

Pour in enough white wine to cover the fennel.  The type of white wine doesn't matter so much—I used a cheap Rhone varietal.  Grate in black pepper to taste and stir well.  Bring the wine to a boil.

It should look something like this.

Let simmer for 20–30 minutes, or until the fennel is tender.  Remove from heat.

This dish is delicious as soon as it comes off the stove, but I think it's even better after it marinates in the fridge overnight.  Just wrap it up in a bowl and serve it cold for a simple side dish.

I also made my first béchamel sauce at Erin's house last night (she made an amazing cauliflower dish from Mastering the Art of French Cooking that required it), but that's a story for another day.