Pernod, a French aperitif made with anise and seed and licorice, mimics the anise flavors of fennel (which is sometimes labeled anise in the market). When you trim the woody stalks off the fennel bulb, be sure to keep the fronds, the feathery-looking tops, to use in the dish. Looking a little bit like celery, but with a bulbous bottom, fennel has tall green stalks and feathery fronds (which look like dill). Its texture too is much like celery’s, but it has a distinctly licorice-like taste. Delicious raw, when cooked it becomes soft and creamy.
- 2 fennel bulbs (about ¾ pound each)
- 1 tablespoon olive oil
- 3 garlic cloves, smashed and peeled
- ¼ cup Pernod
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Prep Time: 15m
Cut off the fennel stalks. Remove the fennel fronds from the stalks and chop to get a ¼ cup. Discard the stalks. Cut the fennel bulb in half lengthwise and then thinly slice crosswise.
In a large skillet, heat the oil over medium-low heat. Add the garlic and cook until tender, 4 to 5 minutes. Add the fennel and cook, frequently tossing, until the fennel is golden brown, about 10 minutes.
Add the Pernod, salt, and pepper and cook for 1 minute. Add ¼ cup water, cover the skillet, and cook until the fennel is tender, 5 to 7 minutes. Add the fronds and toss to combine.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.