8 bulbs fennel, julienned
¼ cup whole garlic cloves
½ cup xv olive oil
leaves from 1/2 bunch thyme
3 Tbsp sugar
1 Tbsp salt
½ tsp black pepper
juice of 3 lemons
¾ cup white wine
2 cups chicken stock
- saute the fennel with the garlic and thyme in olive oil over high heat to brown
- season with sugar, salt and pepper; continue to saute until sugar caramelizes
- deglaze with lemon juice and reduce au sec
- add wine and reduce completely
- add chicken stock, reduce heat and braise until fennel is very tender - about 30 minutes
The key: You need to get the fennel nice and brown without burning before adding the seasoning and liquids. Each of the acidic liquids needs to be fully reduced before adding stock. Cover with parchment and braise in the oven if you want to conserve stove space.
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