Braised Fennel with Rosemary
| Yield: | 8 Servings |
| Categories: | Vegetables, Side dishes |
| 12 | Garlic cloves | |
| 4 | tb | Olive oil |
| 4 | lg | Fennel bulbs |
| 1/3 | c | Water |
| 8 | Sprigs fresh rosemary | |
| 12 | Brine-cured black olives | |
| Salt and fresh ground pepper | ||
| Lemon slices, for garnish |
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