Honey-Glazed Fennel Root
(redaction only)

Redaction:
1 lb. Fennel root
4 TB. Honey
Peel outer skin of the root, slice; remove hard center core. Cook in as little water as possible: bring to boil and cook until almost tender. Stir in honey and reduce heat. Simmer until liquid has almost evaporated. Shake pan to ensure the honey has coated all the root.

Source:
Scully, D. Eleanor and Terence
Early French Cookery
The University of Michegan Press
1995
ISBN: 0-472-10648-1