Caramelized Fennel Confit
Yields 1/2 cup.
by Susie Middleton
from Fine Cooking
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.
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
2 Tbs. Sambuca (anise-flavored liqueur)
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.
nutrition information (per serving):
based on four servings;