Anise

My wonderful Mom-in-Law recently showed me this amazing dish but without the wine. I added the wine worried it would take away from the dish and it actually compliments it rather nicely. I could eat an entire meal of just this. Warning...very fattening.

Ingredients:

1 head of anise (you can find it near the lettuce section)
1/4 - 1/2 lb butter
1/4 cup white wine
handful fine bread crumbs
large dash of salt

Method:

Cut the base off the anise and rinse the vegetable well. Choose an anise that still has some of the leafy stuff (looks like dill weed) on top. Start by cutting off the smaller tubular portions and slicing them thin along with the hairy tops. Next take the layers off your anise as you would if peeling layers off a cabbage. If the layer appears too thick (more than 1/4 inch) I would shave off some. Put in a pot with wine and butter and salt. Cook on medium heat stirring occasionally. The anise is cooked when it is tender. Just before serving add the bread crumbs to thicken it up. Note: You may like more or less butter than I use. Rule of thumb ... start with less and add more if the anise appears too dry by the end of cook time.

Serves supposedly 2-3 but I will eat one head for an entire meal. Tee hee. Bad Awison.