Рецепт Finocchi Alla Giudia
by Global Cookbook

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Fennel Braised with Garlic Many Jews of Ashkenazic descent don't consume legumes during Passover, and, of this group, there are those who consider fennel a legume.
12 sm or possibly 6 large fennel bulbs (sometimes called anise)
6 Tbsp. extra virgin olive oil

Trim fennel stalks flush with bulbs, reserving stalks for another use, and trim any discolorations from bulbs. Cut bulbs lengthwise in half or possibly into quarters. Cut out most of cores, leaving sufficient to keep pcs intact, and throw away cores.
In a 12 inch heavy skillet hot oil over moderate heat and cook garlic till pale golden brown. Throw away garlic and cook fennel, stirring occasionally, till golden, about 10 min. Add in 1/2 c. broth or possibly water and salt to taste and simmer, partially covered, stirring occasionally and adding more liquid if necessary, till fennel is very tender and golden, about 20 min (sauce should be syrupy and golden brown).
Serves 6.