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Braised Fennel
Braised Fennel
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Tender braised fennel bulbs in anise liqueur and stock, finished with fragrant fennel fronds and zesty orange.
Ingredients:
  • 2 large fennel bulbs, rinsed clean
  • 4 Tbsp butter
  • 1 teaspoon sugar
  • 2 Tbsp ouzo, pastis, sambuca or other anise-flavored liqueur
  • 1/2 cup vegetable or chicken stock
  • 1/2 cup water
  • 2 Tbsp chopped fennel fronds
  • Zest from 1 orange
  • Lemon juice
Instructions:
  • Prepare the fennel bulbs by removing the tops and chopping 2 tablespoons of the fronds. Slice the bulbs in half lengthwise through the core, then slice each half into quarters, making sure to keep some of the core intact to hold the pieces together while cooking.
  • In a large sauté pan over medium-high heat, melt butter. Add fennel quarters in a single layer and cook undisturbed for at least 2 minutes. Sprinkle salt and sugar for caramelization. Flip fennel pieces and brown the other side as needed.
  • Pour the aromatic ouzo into the pan and allow it to simmer until it almost evaporates. Then, swiftly incorporate the stock and water into the caramelized fennel for a burst of flavor.
  • Simmer covered: After bringing the liquid to a boil, lower the heat, cover the pan, and simmer for 15 minutes.
  • Uncover and simmer to a glaze: Remove the lid, turn up the heat to high, and let the stock thicken to a glossy glaze. Stir in fennel fronds and most of the orange zest gently. Serve with remaining zest and a dash of lemon juice. Enjoy Braised Fennel and Tomato from Sunday Suppers!

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