From The EASY Way to Organic Cooking
Grand Marnier Braised Fennel
Serves 4-6 · side dish · 5 ingredients
Cut side down in shimmering oil and left alone until genuinely browned, checking each wedge as you go. Then Grand Marnier, lid on fast, and let it cook down to almost dry before the orange juice goes in.
Fifteen minutes covered on low and the fennel turns completely soft. Take the lid off at the end and reduce further — that last reduction is where the depth comes from. Serves 4 to 6.
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Ingredients
What you need
- 5 large fennel, rinsed and cut into 6-8 wedges, including the root
- 4 tbsp. olive oil
- ½ cup Grand Marnier
- ½ cup orange juice
- Sea salt and freshly ground black pepper
Serves 4-6.
Method
How to make it
Heat a thick-bottomed skillet, add the olive oil and wait until shimmering. Alternately, you can use a combination of canola and olive oil. Place the fennel with the cut side down first and sear until well-browned.
Check each individual piece as you go along and turn over to the other side. When turned, season with salt and pepper. As soon as both sides are well-browned, pour in the Grand Marnier and cover quickly.
Let cook for a few minutes, remove the lid and let the remaining liquid reduce to almost dry. Pour in the orange juice, cover again and turn the heat to low. The fennel are ready in about 10-15 min., when they are very soft and tender.
At this point, remove the lid and reduce the liquid further for a greater depth of flavor. Check the seasoning and serve hot.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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