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Braised Fennel with Basil

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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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5 from 1 vote
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 minutes
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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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    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. almostveg says

    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.

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  2. Haley W. says

    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.

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