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Ingredients
2 fennel bulbs
4 tablespoons olive oil
1 cup chicken broth
Salt and freshly ground black pepper to taste
1 tablespoon Pernod
Nutritional analysis per serving (4 servings)
11 grams carbs; 2 milligrams cholesterol; 187 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 452 milligrams sodium; 3 grams protein; 6 grams sugar
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
- Step 1
Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
- 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.
- Step 3
Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
- Step 4
Return fennel to pan; season with salt, pepper and Pernod.
Private Notes
Comments
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.