Roman Style Braised Fennel Food

BRAISED FENNEL

Steps:

• Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
• Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
• Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
• Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

BRAISED FENNEL

Steps:

• Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
• Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

BRAISED FENNEL

Steps:

• Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
• Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.
• Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
• Return fennel to pan; season with salt, pepper and Pernod.

BRAISED FENNEL

Steps:

• Preheat oven to 350 degrees.
• Place orange juice, olive oil, salt, red pepper flakes, cumin, and lemon zest and juice in a medium bowl; whisk until well combined.
• Place fennel in a baking dish just large enough to fit fennel in an even layer; pour over orange juice mixture. Cover with parchment-paper-lined aluminum foil and transfer to oven. Bake for 35 minutes, uncover, and continue baking until fennel is golden brown, about 10 minutes more. Remove from oven; serve warm or at room temperature.

BRAISED FENNEL

Steps:

• Bring a large pot of water to a boil and drop in the baby fennel bulbs or quartered bulbs.
• Return to a boil and cook 10 minutes, until the fennel is tender.
• Drain and set aside.
• In a frying pan large enough to hold all the fennel, heat the oil over medium-low heat, and add the garlic and red pepper flakes.
• Cook gently until the garlic has softened.
• Add the fennel and continue cooking, stirring to coat the fennel with the oil.
• Cook for an additional 5 minutes and serve hot or at room temperature.

BRAISED FENNEL AND ARTICHOKES

Steps:

• Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.
• Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.
• Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.