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

Ingredients:

• 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.

Directions:

• 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.