Serves eight
3 large fennel bulbs 3 tablespoons of unsalted butter 3 tablespoons of sugar 1 cup of chicken stock Juice of 1 lemon Salt and white pepper, to taste
Trim off a slice from the bottom portion of each bulb so it lays flat. Peel off and discard any tough outer layers. Place each bulb on its flat bottom. Thinly slice the fennel. You can use a mandoline.
In a large saute pan, melt the butter over high heat. Add the fennel and saute until tender when pieced with a fork. Add the sugar, stock and lemon juice. Reduce the heat to a simmer, stirring occasionally, for about 20 minutes. Season to taste with the salt and pepper.