I will admit to never having tasted Fennel in the past. It just didn’t sound appetizing. I had always found the thought of a slightly licorice flavored vegetable un-appealing. So you can imagine that I was pleasantly surprised when we did this recipe here in the POTG Test Kitchen. It was tasty and bursting with flavor enhanced by the fresh herbs and chicken stock. I think it would be great to served as a palate cleanser in between courses for a multi course meal.
- Two 12 oz fennel bulbs (2 large), stalks and fronds removed
- sea salt to taste
- 1 lemon, juice of
- 1 tsp fresh chopped thyme leaves
- 1 cup chicken stock
- Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom, then again so that you have 4 slices from each bulb.
- Preheat oven to 350 and lay the fennel out in an even layer in a roasting pan.
- Pour in the chicken stock.
- Sprinkle with sea salt and thyme.
- Cover pan with foil and bake for 30 minutes until tender.
- Remove and drizzle with lemon juice before serving.
Braised Fennel (AIP)