Fennel Potlikker

Name: Fennel Potlikker
Ingredients: 3 Tbsp. extra-virgin olive oil; 1 large onion, chopped; 1 large fennel bulb, cut into 8 wedges; 1 celery stalk, chopped; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 2 Tbsp. Pernod; ¼ tsp. crushed red pepper flakes

3.4

(10)

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Servings: 3

Author : Carla Hall

dinner vegetarian vegan

Ingredients

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3 Tbsp. extra-virgin olive oil1 large onion, chopped1 large fennel bulb, cut into 8 wedges1 celery stalk, chopped1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt2 Tbsp. Pernod¼ tsp. crushed red pepper flakes

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Instructions

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Heat oil in a large pot over medium. Add onion, fennel, celery, and salt; cook, stirring often, until vegetables are translucent, about 4 minutes. Add Pernod and red pepper flakes; cook, stirring, until Pernod is evaporated, about 1 minute. Pour in 5 cups water and bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Strain through a fine-mesh sieve into a medium heatproof bowl; discard solids.Do Ahead: Potlikker can be made 5 days ahead. Let cool. Transfer to an airtight container and chill, or freeze up to 3 months.