Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Caramelized Fennel Confit

Yield:Yields 1/2 cup.

Servings:4

Pair this delicious condiment with little lamb rib chops, sautéed pork medallions, or even a seared filet. You could also fold a little into mashed potatoes. If you like, reserve some of the fennel fronds for garnish when you trim the bulb.

Ingredients

  • 2 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil (more if needed)
  • 1 large or two small fennel bulbs (about 1-1/4 lb.), tops trimmed, quartered, cored, and very thinly sliced crosswise
  • Kosher salt
  • 2 Tbs. Sambuca (anise-flavored liqueur)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 180
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 15
  • Sodium (mg): 220
  • Carbohydrates (g): 14
  • Fiber (g): 4
  • Protein (g): 2

Preparation

  • In a large (10-inch) straightsided sauté pan with a lid, melt the butter with the olive oil over low to medium-low heat. Add the fennel and 1/2 tsp. salt, stir well, and cover. Cook slowly, stirring occasionally, until very limp, about 15 minutes. Raise the heat to medium and cook uncovered, stirring frequently, until the fennel is a deep golden brown, 10 to 15 minutes more. If the fennel begins to stick but is not all golden brown, add a little water to the pan. Remove the pan from the heat to add the Sambuca, then return it to the heat to deglaze all of the browned bits by stirring and scraping with a wooden spoon. Serve the caramelized fennel warm, or let it cool and keep it in a covered container in the refrigerator for up to five days.

Reviews

Rate or Review

Reviews (1 review)

  • alcook| 05/02/2020

    Loved this with grilled lamb racks. Will make again

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.