Braised until tender, this simple yet satisfying side is so good, you should make extra.
Fennel is one of those vegetables that until recently, I didn’t really cook or eat that often.
At first the only thing I would do with it is slice it thin into asalad.
Elise Bauer
(So good with Parmesan.)
And then I found outhow good it was in a tomato saucewith seafood.
See a pattern developing?
Yes, I am slowly becoming addicted to fennel.
I ate the whole batch.
Yes, it serves 4.
Yes, I could have saved some for my family.
What they don’t know won’t hurt them, right?
Now that they have the recipe they can make their own.
(I can just hear my dad now, “et tu, Brutus, et tu?”
He can be a bit dramatic sometimes.)
So, back to the braised fennel.
I recommend it as a side to lamb,fish, shellfish, or chicken.
If you aren’t a fan of the licorice flavor, then just skip this step.
Slice the fennel bulbs in half, lengthwise, through the core.
Sprinkle the salt and sugar over the fennel (the sugar will help with caramelization).
Check for browning, and cook for another minute or two if they’re not browned yet.
Turn the fennel pieces over and brown the other side.
When both sides of the fennel are nicely browned, add the ouzo to the pan.
Increase the heat to medium high.
The ouzo should boil down quickly.
When it is almost gone, add the stock and water.
Add the fennel fronds and most of the orange zest and combine gently.
Serve garnished with the rest of the zest and a few splashes of lemon juice.
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