For all the licorice lovers out there, this one’s for you. Raw fennel can be a bit much for some people, but braising fennel mellows out its strong anise taste, making it a bit sweeter and meltingly tender. Pernod and tarragon amp up the anise flavor, rounding out this all-purpose, easy-as-can-be side. It’s especially good with steamed white fish and pork chops.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Put a Dutch oven or large pot over medium-high heat and coat with the oil. When the oil is hot, lay the fennel in the pot. Brown it well, turning once, about 8 minutes total.
Step 2
Pour in the Pernod and wine and cook until the liquid evaporates, a minute or two. Season with salt and pepper and pour in the stock. Cover and reduce the heat to medium-low. Braise the fennel, turning halfway through cooking, until tender, 20 minutes. You want the liquid to be just about cooked down by the time the fennel is tender.
Step 3
Remove the fennel from the heat and stir in the butter. Arrange the fennel on a platter and garnish with the tarragon.
