Braised Fennel

Braised Fennel

Ingredients
  • 2 large
  • 4 Tbsp
  • 1 tsp
  • 1 tsp
  • 2 Tbsp
  • 1/2 cup
  • 1/2 cup
  • 2 Tbsp
  • 1 orange
  • few drops
Method of Preparation
  • Cut the tops of the fennel bulbs; chop 2 Tbsp of the fronds and se t aside.
  • Slice the fennel bulbs in half, length wise, through the core.
  • Slice each half lengthwise into quarters (you should get eight pieces total out of each fennel bulb), leaving some of the core attached so the pieces don
  • Melt butter in a large saut
  • Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization).
  • Check for browning and cook for another minute or two if they
  • When both sides of the fennel re nicely browned, add the ouzo to the pan. Increase the heat to medium high.
  • The ouzo should boil down quickly. When it is almost gone, add the stock and water.
  • Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes.
  • Remove the cove, increase the heat to high and let the stock cook down until it is a glaze.
  • Add the fennel fronds and most of the orange zest and combine gently.
  • Serve garnished with the rest of the Zest and a few splashes of lemon juice.
  • 5 min
  • 35 min
  • 4
  • Not Rated Yet
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