Fennel with olives
Instructions
Clean and wash the fennel and cut into cubes.
Have them add the butter and garlic, cover with broth, and pepper and cook for about 20 minutes, soft focus and covered.
5 minutes before the end of cooking, add the chopped stoned olives and remove the lid to dry the broth.
Ingredients and dosing for 4 persons
- 6 fennel
- 50 g of butter
- 2 cloves of garlic
- Broth
- 75 g of pitted olives