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
Gently braised in broth, and topped with basil, this fennel is tender and makes a delicious side dish for pork or beef.
Cook Time15 mins
Servings: 6 servings
Calories: 118kcal
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Ingredients
- 2 tablespoons ghee
- 6 fennel bulbs trimmed, cored and quartered
- 1 bunch basil chopped
- 3/4 cup chicken bone broth
Instructions
- 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.
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 229mg | Potassium: 992mg | Fiber: 7g | Vitamin A: 385IU | Vitamin C: 30.4mg | Calcium: 119mg | Iron: 1.8mg
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.
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.