Prep 10 mins
Cook 30 mins
It's best to use fresh figs but if they're not available, substitute 3 cups of canned figs.
- 6 small fennel bulbs, trimmed (3 pounds)
- 1⁄2 cup vegetable broth
- 1 cup water
- 1⁄8 teaspoon salt
- 6 fresh figs, stemmed and coarsely chopped
- 1 1⁄2 teaspoons balsamic vinegar
- 1⁄4 teaspoon ground pepper
- 1 tablespoon fresh parsley, chopped
- Cut each fennel bulb in half lenghwise through the base, the cut each piece in half again. Remove the outer pieces of the bulbs if they look tough or stringy.
- Coat a large nonstick frying pan with nonstick cooking spray. Place over medium-high heat and add fennel in a single layer. Cook, turning, until lightly browned (2 - 3 minutes).
- Add broth, water, salt and figs. Reduce heat to low, cover and simmer until fennel is just tender (about 20 minutes).
- Stir in vinegar and pepper. Increase heat to medium-high and cook, stirring occasionally, until sauce has thickened slightly (5 - 7 minutes).
- To serve divide among plates and top with fig sauce and parsley.