I'm not the world's biggest fennel fan. Its raw taste and smell lies in the land of anise, which is one of the very few things that I absolutely cannot stomach (no black licorice, ouzo, or Absinthe for me!). But I'll usually pick up one bulb a season to make a blood orange and fennel salad, which I enjoy in small doses.
I made this year's salad, and have had the remainder of a bulb hanging out in the fridge for a while, just waiting for me to break down and do something with it. I finally decided to cook it, which seems to remove that bit of anise that potently (for me) resides in the raw version. I experimented and ended up braising it, and the resulting dish was pretty darn tasty.
• 3/4 bulb fennel (use more, but that's all I had)
• 1 teaspoon butter
• 1/3 cup stock
• sea salt to taste
Slice the fennel into long, 1/4-inch strips. Melt the butter in a sauté pan, add the fennel and a little salt, and cook until it begins to brown. Add the stock, cover, and cook on low heat for about 5 minutes (checking and stirring occasionally), until it's tender and most of the liquid is gone.