Fennel, Shallot, Pepper Saute

Fennel, Shallot, Pepper Saute

1 small fennel bulb, cut into slivers
2 tablespoons apple cider vinegar and 1 cup water
1 shallot sliced thinly
3 garlic cloves slivered thinly
1 large pimento or small red pepper slivered thinly
1 tablespoon olive oil
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon dried Thai basil

1 tablespoon unsalted butter
1 tablespoon granulated sugar
salt and pepper to taste

Slice and sliver vegetables keeping them separate. Soak fennel slivers in water and apple cider vinegar for 1/2 hour, then drain. Heat olive oil in medium frying pan and add slivered shallots, next add slivered peppers, last add garlic and saute for one more minute. Add fennel slices, herbs, and spices and cook till fennel is soft. Add butter and sugar and cook till blended. Serve immediately. Peas or other firm vegetables could be added if you l\wish. This recipe is a wonderful way to have fennel and quick and easy to make.