Braised Fennel with Pernod and Tarragon

1. 1

   Put a Dutch oven or large pot over medium-high heat and coat with the oil.

2. 2

   When the oil is hot, lay the fennel in the pot.

3. 3

   Brown it well, turning once, about 8 minutes total.

4. 4

   Pour in the Pernod and wine and cook until the liquid evaporates, a minute or two.

5. 5

   Season with salt and pepper and pour in the stock.

6. 6

   Cover and reduce the heat to medium-low.

7. 7

   Braise the fennel, turning halfway through cooking, until tender, 20 minutes.

8. 8

   You want the liquid to be just about cooked down by the time the fennel is tender.

9. 9

   Remove the fennel from the heat and stir in the butter.

10. 10

    Arrange the fennel on a platter and garnish with the tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.