Braised Fennel Recipe

Braised Fennel Recipes

Ingredients :

2 large or 4 medium fennel bulbs

1 cup brown vegetable stock

1 onion, chopped

1 cup diced tomatoes

grated zest of 1 orange

1 tsp chopped fresh thyme

2 tbsp Pernod or ouzo (optional)

salt and pepper

2 tsp toasted anise seeds (optional)

Method :

Cut the fennel in half and remove bruised outer layers. Cut it into quarters, remove the tough one and cut in 1/4-inch slices, you should have about 6 cups. Cook the fennel in boiling salted water for 3-5 minutes until al dente; do not overcook. Drain.

Bring the vegetable stock to a simmer in a large saucepan. Add the onion and cook, covered, until tender, about 10 minutes. Add the fennel, tomatoes, orange zest and thyme and simmer, covered, until very tender, about 15 minutes. Uncover the pan, raise the heat, and reduce liquids rapidly.

Add the optional Pernod or ouzo, and season with salt and pepper. Top with the toasted anise seeds if desired. This may be served hot or at room temperature.

Serves 8

To really play up the anise flavor of this celery like vegetable, add a little Pernod or anise seeds.

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