Layering Anise Flavors: Braised Fennel With Lemon

Layering flavors makes even the simplest dishes taste more complex, full and round — like you spent a lot more time making them than you did. One of the best techniques for layering flavors is to use different parts of the same plant in a single dish.

Fennel is the subject of the next Root Source and an excellent candidate for layering because we eat its seeds, bulb and fronds. Each of those flavors are redolent of anise, but different enough that together they make a more complete chord of fennel flavor than when you use just one.

Take this simple braised fennel with lemon (inspired by Alice Waters):

Combine ground fennel seed, quartered fennel bulbs, salt and pepper, a big drizzle of olive oil and a splash of water in a skillet, cover and simmer until the fennel is tender, about 25 minutes. When the fennel is almost done, take the lid off the pan to thicken the broth, add in a squeeze of lemon and a handful of chopped fennel fronds.

We like to serve the fennel drizzled with its lemony, anise-infused broth, alongside grilled or roasted meats and mashed potatoes.

Recipe: Braised Fennel With Lemon (Cookthink)
Recipe: Roasted Fennel And Potatoes With Fennel Seed (Cookthink)
Recipe: Fennel And Roasted Beet Salad (Cookthink)
Recipe: Smoked Salmon And Fennel With Green Sauce On Toast (Cookthink)
Recipe: Creamy Garlic Mashed Potatoes (Cookthink)
Recipe: Steak Au Poivre (Cookthink)
Recipe: Grilled Filet Mignon (Cookthink)