Tuesday, February 1, 2011
Movin’ some product
I had a gal pal come by this weekend with a whole glut of unused stuff from her CSA box. “What do I do with this?” she asked, holding up a plucky head of fennel. Well, I had just the thing in mind! This is a super simple recipe that uses not only fennel but that other mid-winter overstock, oranges. Enjoy!
Fennel braised in orange juice
Trim green tops of a fennel bulb. Quarter (leave the core to hold the quarters together) and place in shallow, heat-proof pan. Add olive oil (about 1 tablespoon) and toss. Add orange juice (about 1 cup... some pulp okay) and water (about 1/2 cup). Add salt and pepper to taste
Bake at 400 degrees for about 30 minutes or until tender, turning once while braising. Don't let the juice at the bottom of the pan get dry... If need be, add a splash more water while in the oven.
To serve, remove fennel and reduce remaining juices (should get thick and a little sticky). To finish the sauce, whisk in 1 tab of butter while still over the heat. Spoon sauce over bulbs.
Serves 2 to 4 people. Yum!
p.s. I compared fennel notes with a Korean friend of mine and we decided that a beautiful pan-Asian version of this recipe would be to use ponzu instead of salt and add in a bit of grated ginger too. Ooooh!