This gets the “Provençal” from the use of fennel and “pastis”, which is an anise flavored liqueur from France. As it is most often consumed in Provence and the surrounding areas, it is associated with the cuisine of the area as well. You can make the dish without the pastis, but it does taste better with it. Fennel is also used a lot in the cuisine of the area, both as a main ingredient and as a flavoring agent.
INGREDIENTS:
2 fennel bulbs, stalks and fronds trimmed and reserved other uses (see fennel stock recipe on site), cut into wedges ½-inch at the widest point* 2 medium-small brown onions, peeled and cut into wedges from root to tip, ½-inch at the widest point (trim the root end but leave attached at the end so the wedges stay together) 1 pound carrots, 1-inch thick or more preferably, peeled and cut lengthwise, then cut diagonally into 2 inch lengths 1 garlic clove, minced ¼ teaspoon fennel seeds 2 ounces “pastis”, HB brand preferred** 2 cups Fennel Broth (see recipe), vegetable stock, chicken stock, water, or a mixture 1 teaspoon fresh thyme, savory, or a mixture of both (preferred), chopped Olive oil as needed Salt and pepper to taste -Optional- ½ cup semi-dry (a.k.a. oil cured or dry cured) olives such as Nyons, pitted or not (just remember to warn folks if the pits are still in!)METHOD:
Heat a 10-inch straight-sided sauté pan over medium-high heat. When hot, film generously with oil and wait for the oil to get hot. Add the fennel wedges, but don’t crowd. Allow the fennel to brown on both sides and ten remove to a bowl. Do the same with the onions and the then the carrots.
Once the vegetables are browned on both sides, lower the heat to medium and add the garlic, fennel seeds, and herbs. Stir until the garlic is fragrant and “clear”. Return the vegetables to the pan, along with the olives if you are using them, and toss to mix with the aromatics. Season with salt and pepper, going light with the salt keeping in mind the olives will be salty tasting.
Add the pastis and cook to reduce by 50%.
Add the stock and bring to a boil.
Reduce the heat to a simmer and put a lid on the pan. Simmer until the vegetables are tender. If there is still a lot of liquid in the pan, remove the vegetables to a bowl and reduce the liquid to a syrupy consistency, then return the vegetables to the pan and toss to coat. Serve hot, or room temperature.
Chef’s Notes:
*Split the bulb through the root, then use a sharp knife to cut the bulb into wedges. Then, use a sharp paring knife to trim away the root, leaving just enough to hold the wedges together.
**Pastis is an anise flavored liqueur, and is fairly ubiquitous in Provence. If you enjoy fennel/licorice/ anise it is a pleasant warm weather drink. It is also excellent for adding flavor to dishes, especially vegetable braises, shrimp, and bouillabaisse. HB, short for Henri Bardouin, is a great one for if you intend to use it for cooking as it has depth of flavor and subtlety. If you do not have pastis for the dish, you could try a little orange juice with a piece of zest added to the braise.
Olives add a depth to the dish along with a fruity smoky quality. The dish is still fine without the olives.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
