Braised Fennel With Lemon
serves 2-4 as a side dish
Braising fennel with fennel seed and finishing with fennel fronds is a simple way to layer and accentuate the fennel's anise flavor. Inspired by an Alice Waters recipe, this dish is a good compliment to grilled or roasted meats.
3 fennel bulbs, quartered
1/2 to 1 cup water
1/3 cup olive oil
2 teaspoons ground fennel seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fennel fronds
prep: 5 minutes
total: 40 minutes
large skillet (with lid)
1. Prep the fennel and arrange it in a large skillet. Add enough water to the pan to come at lease halfway up the sides of the fennel. Drizzle the fennel with the olive oil, sprinkle with the fennel seeds and season with salt and freshly ground black pepper.
2. Bring the fennel to a simmer, cover and cook over medium heat, shaking the pan every now and then, until the fennel is tender, 20-30 minutes. Remove the lid for the last few minutes of cooking to allow the liquid to reduce and thicken.
3. Stir in the lemon juice and fennel fronds. Serve the fennel drizzled with the thickened cooking liquid.
