Topic · Vegetable Stocks Making
Braised Fennel with Anchovies
Braised Fennel with Anchovies
Braising the fennel in this delicious recipe renders it moist and succulent; this incredible texture, combined with its light licorice flavor, makes it the ideal accompaniment for the salty anchovies.
- 3 tablespoons olive oil, (extra virgin)
- 1 tablespoon butter
- 1 medium onion, (finely diced)
- 1 medium carrot, (finely diced)
- 1 garlic clove, (finely chopped)
- 4 anchovy fillets, (finely chopped)
- 2 fennel bulbs, (trimmed and sliced)
- 1 tablespoon parsley, (finely chopped)
- 2 bay leaves
- 0.5 cup dry vermouth
- Salt and black pepper, (to taste)
- 0.5 cup brown veal stock (or mushroom stock)
- Heat the oil and butter In a sauté pan. Add the onion and carrot, and cook gently until soft but not brown, 2 to 3 minutes. Add the garlic and anchovies, and cook stirring for about a minute.
Add the sliced fennel, parsley, bay leaves, stock, and vermouth. Simmer covered until fennel is soft, for about 20 minutes. Serve hot as a side dish with chopped parsley over top.
