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Fennel Sauce

1 cup

chicken or vegetable broth


fresh fennel bulbs (cleaned, trimmed & julienned)

3 oz.

sweet butter (unsalted)

1 Tlb.

lemon juice

1. Lightly sauté julienned fennel in 1 Tlb. sweet butter for 2 minutes.
2. Add broth and cook on medium heat with fennel until 2-3 oz of liquid remains.
3. Add lemon juice and swirl in remaining sweet butter until all the butter is absorbed.
4. Add hot cooked pasta, simmer 1 minute and serve immediately.

Add Parmesan, fresh milled pepper and salt to taste.


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