Shaved Fennel with Maple Gastrique

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.


8 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 55
Caloriesfromfat 31 %
Fat 1.9 g
Satfat 0.1 g
Monofat 1.1 g
Polyfat 0.6 g
Protein 0.5 g
Carbohydrate 9.9 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 89 mg
Calcium 28 mg


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


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.


Floyd Cardoz,

Tabla Restaurant and Bread Bar, New York, New York,

October 2005
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