Saturday, February 28, 2009

Fennel Broth

You might remember a week or so back that I made a pork loin roasted with fennel bulbs. I tossed the stalks and other unused trimmings into a ziploc bag for later use. It seemed a shame to throw away so much flavor.

Fennel Broth


  • Left over fennel stalks and trimmings from 4 fennel bulbs (about a pound)
  • 1 small potato, peeled and cut into chunks
  • 4 garlic cloves, crushed
  • 1 tsp fennel seeds
  • 1 allspice berry
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1 tsp butter
  • 4 cups cold water.

  • Roughly chop the fennel.
  • Place all ingredients in a stock pot.
  • Bring to a boil over medium heat.
  • Reduce heat and simmer for about 45 minutes or until liquid has reduced to half.
  • Strain and throw away solids.
  • Refigerate for 5 days or freeze up to 2 months.
Yields around 2 cups broth.

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