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.