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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6 servings

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

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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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