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.
Servings: 6 servings
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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.
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