Braised Fennel (Recipe)

Ingredients

2 large fennel bulbs

2 tbsp olive oil

1 medium onion, chopped

250ml (8fl oz) chicken stock

1 tsp grated orange zest

1/2 tsp chopped fresh thyme

2 tbsp Pernod

Salt and freshly ground black pepper to taste

1 tsp toasted anise seeds

Steps

1.  Preheat the oven to 190°C, 375°F, gas mark 5.

2.  Cut off and discard the leafy top of the fennel bulbs.  Trim off the base of the bulbs and remove any brown outer layers.  Cut the bulbs in the half longways, and trim and discard the root core.  Wash the fennel bulb halves and set aside.

3.  Heat the oil in a large ovenproof saute pan over the medium-high heat.  Add the onion and cook for about 2 minutes or until tender.  Add the fennel bulbs to the pan cut-aside down, and cook for about 5 minutes or until they are lightly browned.  Add the stock, orange zest, thyme, Pernod and salt and pepper, bring to a simmer.  Cover the pan and transfer it to the oven; bake for about 40 minutes or until the fennel bulbs are tender.  Transfer to a serving dish and garnish with the toasted anise seeds.

From : Low-Carbo Cooking