Hmm, where does the time go? October came and went, and here the little blog was, missing an entry. I do have a confession to make–I’ve been cooking, and I’ve been posting, but it’s over on Instagram (gasp! sigh! the horror!). Give it a go, folks. Add me. Let’s be friends.
But, let’s move on. We have fennel to discuss. If you haven’t been a fan of fennel in the past, might I suggest this preparation? Its powerful licorice-y/anise-y flavor when raw subsides into something delicate during this braise. I’d call it sexy, but I may just need to get out of the house more often.
Braised Fennel with Lemon
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Ingredients
- 2 fennel bulbs
- 2 tablespoons cooking fat of your choice butter, lard, tallow, coconut oil
- 1/2 cup chicken stock
- juice of one lemon
- zest of one lemon
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Instructions
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Chop both fennel bulbs into quarters, and slice on an angle to remove the core from each quarter. Finely slice all fennel, either practicing your fine knife skills or using a mandoline set for a thin slice.
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In a large skillet, heat your fat over high heat.
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Add the fennel slices and sea salt and allow to cook for a minute or two.
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When the skillet seems dry, add the chicken stock, stir, turn the heat to medium-high, cover and allow to cook for about five minutes.
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After, remove the lid, turn the heat back up to high and continue to cook until the fennel gently begins to caramelize.
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Remove from the heat, add the lemon juice, lemon zest and cracked black pepper.