Braised Fennel

By Marian Burros

Total Time
40 minutes
Rating
4(26)
Comments
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Featured in: Food; THE SHORT HAPPY LIFE OF FLORENCE FENNEL IS NOW UNDER WAY

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Ingredients

Yield:4 servings
  • 2fennel bulbs
  • 4tablespoons olive oil
  • 1cup chicken broth
  • Salt and freshly ground black pepper to taste
  • 1tablespoon Pernod
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

187 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 452 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.

  2. Step 2

    Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.

  3. Step 3

    Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.

  4. Step 4

    Return fennel to pan; season with salt, pepper and Pernod.

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Ratings

4 out of 5
26 user ratings
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Comments

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lobsterman

I had a fennel bulb (without fronds) left over and wanted braised fennel to accompany a lamb shank dinner for two. The recipe worked well. I was puzzled by the reference to hot oil, but the old article that the recipe came from shed no light on that word so I ignored it.

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