Braised Fennel

Fennel is one of those vegetables that until recently, I didn’t really cook or eat that often. It seemed to me to be kind of precious, something unusual, not an everyday veggie like broccoli or green beans.

At first the only thing I would do with it is slice it thin into a salad. (So good with Parmesan.) Then I discovered roasting it. With some balsamic? Yum. And then I found out how good it was in a tomato sauce with seafood.

See a pattern developing?

Yes, I am slowly becoming addicted to fennel. This braised fennel recipe is the latest incarnation of The Fennel Experiments, and I have a confession to make. I ate the whole batch.

Yes, it serves 4.

Normally.

Yes, I could have saved some for my family. I didn’t! Ah well. What they don’t know won’t hurt them, right? Now that they have the recipe they can make their own. (I can just hear my dad now, “et tu, Brutus, et tu?” He can be a bit dramatic sometimes.)

So, back to the braised fennel. It’s lovely. I recommend it as a side to lamb, fish, shellfish, or chicken. Make extra.

Braised Fennel Recipe

The purpose of the liqueur is to intensify the licorice flavor of the fennel. If you don't have anise-flavored liqueur, or are avoiding cooking with alcohol, you can achieve a similar effect by adding a star anise pod to the stock when you are braising. If you aren't a fan of the licorice flavor, then just skip this step.

Ingredients

• 2 large fennel bulbs, rinsed clean
• 4 Tbsp butter
• 1 teaspoon salt
• 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

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