- 4 medium bulbs fennel
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 2 -3 cloves garlic minced
- 1/2 cup fresh orange juice
- 3/4 cup water
- 1/2 teaspoon Redmond's Real Salt
- 1/2 teaspoon McCormack's® Peppercorn Medley
Directions:
Trim the tops of the fennel bulbs down to the bulb. Cut the bulb in half lengthwise. Stand each piece on its end and, using the tip of the knife, cut a V-shape out of the bottom to get the hard part and discard. [This video will help with the cutting, just leave the halves as they are once you get the bottoms out.]
Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well-browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates.
Serve warm with a drizzle of the glaze from the pan.
Myrtle's Note: I upped the orange juice a bit from the original recipe ... just because. I also did not have a lid for my cast iron skillet, so I used foil. My guests loved this recipe. Having never tasted fennel, I have nothing to compare, but I especially enjoyed the glaze.
Yield: 4 servings
Source: http://www.marthastewart.com/339240/skillet-braised-fennel
