Shaved Fennel with Maple Gastrique |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Gastrique is a mixture of acid and sugar or syrup, and it creates a sweet, tangy coating for the fennel. Cooking the spices in hot oil draws out their flavor. Serve with roasted salmon, sea bass, or pork. Ingredients:
1 tablespoon canola oil |
1 teaspoon fennel seeds |
1 teaspoon sliced peeled fresh ginger |
2 star anise |
2 garlic cloves, minced |
1 fennel bulb, thinly sliced |
1/4 cup cider vinegar |
1/4 cup maple syrup |
1/4 teaspoon sea salt |
1/8 teaspoon ground red pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add fennel seeds, ginger, star anise, and garlic to pan; cook 2 minutes, stirring occasionally. Add sliced fennel to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add vinegar, scraping pan to loosen browned bits. Stir in syrup, salt, and pepper; bring to a simmer. Cook 15 minutes or until fennel is tender. Discard anise.
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