Thomas Keller Style Glazed and Braised Fennel Bulb
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- Chef's knife
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- Spoon
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Ingredients
- 4 small fennel bulbs, trimmed and quartered lengthwise, fronds reserved
- 1 clove garlic, peeled and minced
- 2 teaspoons olive oil
- 1 cup water, or as needed
- 1 tablespoon unsalted butter
- 2 teaspoons sugar
- ¼ teaspoon freshly cracked black pepper
- 1 pinch kosher salt
- ¼ teaspoon crushed red pepper
- ½ teaspoon white wine vinegar
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