I love fennel, but I generally hate anise. Go figure. Fennel is, traditionally, a folk remedy for gastric woes, colic and upset stomaches. This recipe is one of my favorites, though fennel’s season is so short in this area that I miss preparing it during much of the year.
To make braised fennel with basil, you’ll need:
- 1 Organic Fennel Bulb for Each Person (Trimmed and quartered)
- 1 Big Handful of Organic Basil
- 2 Tablespoons Ghee from Grass-fed Cows
- ¾ Cup Chicken Stock from a Pasture- or Meadow-raised Chicken
Instructions for preparing braised fennel with basil:
- Heat the ghee in a pan over medium heat and, when it is melted, toss in the fennel and the basil. Continue to cook until the fennel becomes slightly blistered from the heat.
- Add the broth to the pan, and continue to cook until the broth is gone.
- Garnish with extra basil leaves and serve. Just don’t tell your guests how easy it was. They won’t believe you.
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I love fennel, and this looks like a great way to serve it. Mine usually ends up in salads. I’m very curious what you paired it with – I would probably end up putting it with some roast chicken (perfect in terms of collaborative effort) – but that’s my age-old standby.
I find roasted fennel the best. It is also great in a salad thinly shaved with oranges and olives and a simple lemon juice olive oil dressing. Recently I saw a pesto with the fennel fronds and pine nuts. Need to try it the next time I am throwing away the fronds.