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    » Home » Recipes » Fall Vegetables » Braised Fennel with Basil

    Braised Fennel with Basil

    Posted: Jul 26, 2008 · Updated: Oct 19, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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.

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    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
    Print Save Recipe Saved!

    Ingredients

    • 2 tablespoons ghee
    • 6 fennel bulbs trimmed, cored and quartered
    • 1 bunch basil chopped
    • ¾ cup 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.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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