ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shaved Fennel with Maple Gastrique

Yield 8 servings (serving size: 1/4 cup)
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

Nutrition 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

How to Make It

  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.

Tabla Restaurant and Bread Bar, New York, New York