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Braised Fennel
Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!
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
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