Braised Fennel


  • 2 fennel bulbs
  • 4 tablespoons olive oil
  • 1 cup chicken broth
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon Pernod
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      184 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 1 milligram cholesterol; 147 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
  2. Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.
  3. Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
  4. Return fennel to pan; season with salt, pepper and Pernod.

40 minutes

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