Anise - Fennel

2 lg Stalks anise (fennel)
1 Clove garlic, quartered
2 tb Olive oil
3 tb Butter
1 c Sliced fresh mushrooms
1 c Chopped fresh tomatoes
1/3 c Beef stock or bouillon
1/2 ts Sweet basil

HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with crisp stalks and fresh leaves. Wash and store in vegetable crisper or plastic bag in refrigerator.

BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut off heavy base. Slice the stalks in thin lengthwise strips. Wash, drain and cook in boiling, salted water or bouillon until just tender,15-20 minutes. Drain and add melted butter, salt and pepper and serve.

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