- 2-3 fennel bulbs, sliced about 1/8in thick vertically
- 3 Tablespoons diced onion, shallot or green onion
- 2 Tablespoons oil
- 1 Pint Heavy Cream
- Optional sprigs of thyme or basil
- In a large saute pan heat oil on medium high heat.
- Add fennel, it should make a searing sound, allow to caramelize lightly before string.
- Cook fennel until it begins to soften and become translucent.
- Reduce heat to low and add heavy cream.
- Simmer until cream has thickened, season with salt and pepper, top with optional herbs.
- Serve immediately, pairs great with pork roast or grilled chicken.
