Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Fennel bulb 1/4 ts Pepper
1 Spanish onion 1/4 c (approx) vegetable stock
1 tb Olive oil 2 tb Oregano, minced

1. Slice the fennel and onion vertically into long strips ¬-inch
thick.

2. Heat the olive oil in a large heavy pan. Add the onion and saut?
over medium-high heat until it begins to brown, about 5 minutes.

3. Turn the heat to low. Add the fennel, salt and pepper. Partially
cover the pan with a lid. Stir once or twice, adding 2-3 tbs of stock
if the onion is sticking, and cook until the fennel is soft and
brown, and the onion slightly caramelized, about 45 minutes.

4. Add the oregano 1-2 minutes before removing the fennel-onion
mixture from the heat. Serve warm or at room temperature.

Can be refrigerated for several days. Reheat before serving.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 218-219
Submitted By DIANE LAZARUS On 10-04-95

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