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
-
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
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