Goodwive's Braised Fennel
Preparation Time: 10 minutes
Cooking Time: 45 minutes
1 large bulb fennel
2 Tbsp. unsalted butter
1 medium onion, finely chopped
2 medium tomatoes, seeded and chopped
Pinch of dried thyme
1/4 cup strong beef or vegetable broth
1 1/2 tsp. Pernod or other anise-based liqueur
Sea salt and fresh ground pepper to taste
Trim the stems from the fennel and peel the bottoms. Chop the fronds and reserve. Chop the bulb and cook it in boiling salted water for 2 minutes. Drain.
Melt the butter in a medium saucepan over medium-low heat. Add the onion; cook until lightly golden, about 5 minutes. Add the tomatoes, thyme, broth and drained chopped fennel. Cook, covered, over low heat until tender, about 25 minutes.
Remove the cover from the saucepan and cook until any excess liquid has evaporated. Add the Pernod, raise the heat slightly , and cook 2 minutes. Add the sea salt and pepper to taste and sprinkle with the chopped fennel fronds. Serves 4.
Source: Greene, Greene on Greens.
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