Braised Fennel with Pernod and Tarragon

Name: Braised Fennel with Pernod and Tarragon
Yield: serves 6
Ingredients: 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

December 9, 2011

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.

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