Sicilian Cold Braised Fennel
Nutrition
Calories: 314.49 kcalCarbohydrates: 36.88 gProtein: 8.66 gFat: 17.67 gSaturated Fat: 5.21 gCholesterol: 15.27 mgSodium: 875.86 mgFiber: 15.18 gVitamin A: 20.724 IUCalcium: 250.08 mgIron: 4.21 mg
Ingredients
- 1 large or 2 medium heads fennel about 1-1/4 pounds
- 2 tbsp unsalted butter
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1-1/2 tsp anise seeds
- 2 cups chicken broth
- 1/2 tsp finely grated orange peel
- 2 tbsp lemon juice
Instructions
- Trim the stems from the fennel and peel the bottoms. Chop the fronds and reserve. Cut each bulb in half from top to bottom. Slice each half lengthwise into four sections.
- Heat the butter with the oil in a medium saucepan over medium-low heat. Add the onion; cook 1 minute. Add the garlic; cook 1 minute longer. Stir in the fennel, salt, pepper, and anise seeds. Cook, uncovered, 10 minutes, shaking the pan occasionally.
- Add the chicken broth and orange peel. Cook, covered, over low heat until tender, about 20 minutes. With a slotted spoon, transfer the fennel to a serving dish.
- Heat the cooking liquid in the saucepan to boiling. Boil until reduced to about 1/2 cup. Cool slightly and add the lemon juice. Pour this over fennel,
- Cool, and chill for at least 3 hours before serving, sprinkled with chopped fennel fronds.