Braised Fennel with Basil

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.

braised fennel with basil

By Jenny Published: July 26, 2008

    I love fennel, but I generally hate anise. Go figure. Fennel is, traditionally, a folk remedy for gastric woes, colic and upset …

    Ingredients

    • 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

    1. 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.
    2. Add the broth to the pan, and continue to cook until the broth is gone.
    3. 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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    What people are saying

    1. Haley W. says

      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.

    2. almostveg says

      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.

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