Roasted Fennel

Fennel is an unusual vegetable. It looks something like a bunch of celery being swallowed by a giant onion, and has a distinct taste of licorice. I thought I would hate it, but prepared this way, it is delicious.



1 bulb of fennel (anise) about the size of a large grapefruit, will serve 2-3 as a side vegetable
Cut off tops, then cut in half lengthwise. Cut each half into serving-sized pieces, again cutting lengthwise. Steam in a vegetable steamer for 10 minutes, or in a microwave for 2-3 minutes.
2 Tbsps butter
1 tsp white sugar
Melt the butter in a heavy frying pan. Stir in sugar. Brown the steamed fennel pieces in this pan, approx. 5 minutes on first side, 3 minutes on other sides.
For each bulb you are cooking, use:
5 oz cider (or white wine)
1 oz cider vinegar (or wine vinegar)

Pour in cider and vinegar. Cover and cook for about 20 minutes. Turn the fennel pieces and cook for another 20 minutes, uncovered. Remove the fennel and boil down the juices for a glaze.
Serves 2-3 as a side dish thanks to that fabulous cook, Ann Rand, both for serving this to me and for sharing the recipe