Instructions: Stir together butter and garlic, and set aside.

Rinse fennel bulbs thoroughly. Trim and discard bulb bases. Trim stalks from bulbs; discard hard outside stalks, and reserve leaves for another use. Cut fennel bulbs lengthwise into 1/4-inch-thick slices.

Cook bacon in a round braiser over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon.

Add fennel slices to hot drippings in skillet, and cook over medium heat, turning occasionally, about 3 minutes. Add chicken broth and 1/2 cup water; sprinkle with salt and pepper. Cover, reduce heat, and simmer 20 minutes or until tender. Sprinkle with crumbled bacon, and serve with butter mixture.

This recipe yields 6 servings.

Comments: Raw fennel in green salads adds texture and taste.

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