For all the licorice lovers out there, this one’s for you. Raw fennel can be a bit much for some people, but braising fennel mellows out its strong anise taste, making it a bit sweeter and meltingly tender. Pernod and tarragon amp up the anise flavor, rounding out this all-purpose, easy-as-can-be side. It’s especially good with steamed white fish and pork chops.

　　

Ingredients

serves 6

　　2 tablespoons extra-virgin olive oil

　　3 fennel bulbs (about 2 pounds), tops removed, quartered or cut into wedges depending on size, core intact

　　1/4 cup Pernod

　　1/4 cup dry white wine, such as Sauvignon Blanc

　　Kosher salt and freshly ground black pepper

　　1 cup chicken stock

　　1 tablespoon unsalted butter

　　1 tablespoon chopped fresh tarragon

　　

Step 1

Put a Dutch oven or large pot over medium-high heat and coat with the oil. When the oil is hot, lay the fennel in the pot. Brown it well, turning once, about 8 minutes total.

　　

Step 2

Pour in the Pernod and wine and cook until the liquid evaporates, a minute or two. Season with salt and pepper and pour in the stock. Cover and reduce the heat to medium-low. Braise the fennel, turning halfway through cooking, until tender, 20 minutes. You want the liquid to be just about cooked down by the time the fennel is tender.

　　

Step 3

Remove the fennel from the heat and stir in the butter. Arrange the fennel on a platter and garnish with the tarragon.

　　Michael's Genuine Food