Fennel is certainly an underdog of the vegetable world. I would guess because most people don’t really know what to do with it, or how to prepare it. One of my personal favorite ways to eat this herb is thinly shaved, tossed in a good vinaigrette and eaten as a salad or as component to another dish. When I was cooking in restaurants, I remember we had a smoked salmon toast with a lemon chive cream cheese, topped with house-smoked salmon and shaved fennel tossed in a lemon vinaigrette. That was hands down one of the best applications I’ve ever tasted. However, I also really enjoy braising this special herb in a good broth with lots of herbs and aromatics until it’s knife tender and buttery. Or, cutting it into wedges or slices, browning it, and then glazing it with bone broth and butter. Glazing veggies is one of those things that’s super simple, and every farm-to-table restaurant does because it really brings the vegetables to life, but not many people are doing it at home. I encourage you to give this a try, however if it’s not to your liking, use carrots. Don’t like carrots? Use squash, potatoes, parsnips, or any other vegetable you like. This bone broth glaze will quickly become your favorite for herbs and veggies of all variety.
Glazed Fennel with Cherry Almond Relish
Serves: 2 | Prep Time: 5 minutes | Cook Time: 25 minutes
For the fennel:
- 2 tablespoons ghee or butter
- 1 medium fennel bulb, trimmed, fronds reserved, bulb sliced
- 1/4 cup Chicken Bone Broth
- 1 teaspoon sea salt
For the relish:
- 1/4 cup frozen cherries
- 1/4 teaspoon peeled and minced fresh ginger
- 3 tablespoons Chicken Bone Broth
- Finely grated zest of 1 lime
- Juice of 1 lime
- 3 tablespoons slivered almonds
- 1/4 teaspoon sea salt
Prepare the fennel: Heat the ghee or butter in a cast-iron skillet or sauté pan over medium-high heat.
Place the fennel slices in skillet and sauté until golden brown, about 10 minutes, or until evenly browned.
Once browned, increase the heat to high and add the bone broth. The butter and broth will emulsify an create a beautifully delicious glaze coating the fennel. Season with sea salt and flip the fennel as needed to glaze it completely. Remove from the heat and set aside. Chop enough of the reserved fennel fronds to yield 1 teaspoon. Set aside for the garnish.
Make the relish: Combine the cherries, ginger, bone broth, lime zest, lime juice, and salt in a small saucepan over medium-high heat. Cook until the liquid has reduced by three quarters, about 10 minutes. Remove from the heat and stir in the almonds.
To serve, arrange the fennel on serving plates, top with the relish, and garnish with the reserved chopped fennel fronds.
Serve with Bacon-Wrapped Meatloaf or Bone Broth Marinated Chicken.
Store any leftovers, refrigerated, for up to 1 week.