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Sweet & Sour Fennel
Makes 4 Servings
*2 tbls. unsalted butter
*1/2 cup diced Spanish onions
*2 tbls. chopped ginger
*4 tbls. star anise
*1/2 tsp. crushed red pepper
*2 heads fennel, medium size, julienned 1/8 inch thick
*1/4 cup red raisins, washed and soaked in 1/2 cup hot water
*1 tbls. lemon juice
*1/4 cup rice vinegar
*1/2 tsp. kosher salt
*1/4 cup honey
1In a large heavy pot, melt the butter. Add onion, ginger, star anise, and crushed red pepper. Cook on high heat until the onions are translucent and golden brown (about 5 minutes).
2Add fennel, raisins with soaking liquid, lemon juice, rice vinegar, and kosher salt. Bring to a boil, then add honey. Reduce the heat, cover and let simmer for about 30 minutes, stirring occasionally.
3Fennel should be served at room temperature.
Chef Omar Laaraj, Baang Cafe & Bar, Greenwich, CT and Baang Cafe at Woodbury Commons, Woodbury, NY