A Delicious Braised Fennel Recipe

I didn't realise until recently how delicous and versatile this vegetable is. Now it has become a staple in our kitchen, I love it in a salad, roasted and simply fried in butter with a squeeze of lemon. My mother gave me this recipe, and she swore how delicious it was and I will definitely be trying it over the next couple of days... fennel and orange a perfect combo!

Braised Fennel with Orange

4 fennel bulbs, plus 1 tbspn finely choped fronds for garnish 100gms unsalted butter
1/2 brown onion, diced
3 oranges (I used 1 large one)
3tspn Pernod (I didn't include)
1 cup of chicken stock
Sea salt and black pepper

Preheat oven To 180c
Cut fennel bulbs into quarters and remove root ends.
In an ovenproof pan heat half the butter (medium heat)
Cook onion and fennel until onion is softened (about 2 minutes).
Grate zest from one orange, for garnish.
Juice oranges and add to the pan
Add Pernod (if using) add heat to burn off alcohol
Bring to a brisk simmer, scrape bottom of pan to de-glaze.
Simmer until liquid reduced by half then add chicken stock.
Season to taste and stir in remaining butter.
Cover pan and bake for about 20 minutes, until fennel is tender.
Garnish and serve.