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“From Asparagus to Zucchini”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350*.
  2. Melt butter in heavy, ovenproof skillet over low heat.
  3. Add shallots, cardamom and mace; sauté 8 minutes.
  4. Add fennel and toss to coat. Stir in stock, bring to a boil, cover, and braise in the oven for 30 minutes, basting occasionally.
  5. Place skillet over high heat and boil until liquid thickens slightly, about 15 minutes. Season with salt and pepper.

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