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.

Floyd Cardoz
Recipe by Cooking Light October 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Tabla Restaurant and Bread Bar, New York, New York

Nutrition Facts

55 calories; calories from fat 31%; fat 1.9g; saturated fat 0.1g; mono fat 1.1g; poly fat 0.6g; protein 0.5g; carbohydrates 9.9g; fiber 1.1g; iron 0.5mg; sodium 89mg; calcium 28mg.
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