Braised Fennel

Braised Fennel
You can never have too many side dish recipes, so give Braised Fennel a try. This recipe serves 4. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 176 calories, 2g of protein, and 12g of fat. This recipe from Simply Recipes requires fennel bulbs, butter, chicken stock, and orange zest. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, you might also like recipes such as Braised Fennel, Braised Fennel, and Braised Fennel.

Instructions

1
Cut the tops off the fennel bulbs, chop 2 tablespoons of the fronds and set aside. Slice the fennel bulbs in half, lengthwise, 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't fall apart as they cook.
Ingredients you will need
Fennel BulbFennel Bulb
2
Brown the fennel quarters in butter on two sides: Melt the butter in a large sauté pan over medium-high heat and place the fennel pieces in the pan in a single layer. Reduce the heat to medium and cook the fennel pieces, without moving them, for at least 2 minutes.
Ingredients you will need
ButterButter
FennelFennel
Equipment you will use
Frying PanFrying Pan
3
Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization).
Ingredients you will need
FennelFennel
SugarSugar
SaltSalt
4
Check for browning, and cook for another minute or two if they're not browned yet. Turn the fennel pieces over and brown the other side.
Ingredients you will need
FennelFennel
5
Add ouzo, then stock and water: When both sides of the fennel are 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.
Ingredients you will need
FennelFennel
StockStock
WaterWater
OuzoOuzo
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Frying PanFrying Pan
6
Cover and simmer: Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes.
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Frying PanFrying Pan
1
Remove the cover, increase the heat to high and let the stock cook down until it is a glaze.
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GlazeGlaze
StockStock
2
Add the fennel fronds and most of the orange zest and combine gently.
Ingredients you will need
Orange ZestOrange Zest
FennelFennel
3
Serve garnished with the rest of the zest and a few splashes of lemon juice.
Ingredients you will need
Lemon JuiceLemon Juice

Equipment

DifficultyMedium
Ready In40 m.
Servings4
Health Score1
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