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Ingredients
  • 2 large fennel bulbs, rinsed clean
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons ouzo, pastis, sambuca or other anise-flavored liqueur
  • ½ cup vegetable or chicken stock
  • ½ cup water
  • 2 tablespoons chopped fennel fronds
  • Zest from 1 orange
  • Lemon juice
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