Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.
Braised Fennel
This is a delicious side dish for grilled fish or meat. You could even serve them warm on top of your favourite salad or with an omelette for brunch.
Ingredients
2 whole fennel bulbs with fronds
1 ½ tablespoons extra-virgin olive oil (available in store at Well Seasoned)
¼ teaspoon salt (available in store at Well Seasoned)
1/8 teaspoon black pepper (available in store at Well Seasoned)
½ cup veggie or chicken broth (available in store at Well Seasoned)
¼ cup dry vermouth
2 tbsp. unsalted butter
Instructions:
Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and save the rest for another purpose. Cut bulbs lengthwise into ½ inch-thick slices, leaving the core intact.
Heat oil in a 12-inch sauté pan over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
Reduce the heat to low. Sprinkle fennel with salt and pepper, then add broth and vermouth. Cook, covered, until fennel is tender, 10 to 12 minutes. Add the butter to the pan and coat the fennel pieces with the butter and reduced liquids. Sprinkle with fennel fronds. Serve immediately.
