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.

Yield: 8 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 31%
  • Fat: 1.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.5g
  • Carbohydrate: 9.9g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 89mg
  • Calcium: 28mg

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

Preparation

  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.
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