Makes 4 side servings

Leeks are caramelized to release their natural sugars, and cooked with fennel bulb for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. Serve alongside meat, poultry, eggs or grains.

Cooking Tip: “Caramelizing” is a different technique than “browning”. Caramelizing is when the natural sugars inside cook up and release a rich, sweet caramel flavor; it’s like browning from the inside out. “Browning”, on the other hand, simply browns the outside of the food via direct or indirect contact with the heat source.

Cooking Tip: Leeks collect dirt and grit deep within their multi-layered fibers. Washing just the outside of the pant will not get at it most of the time. To wash them well, slice the leeks first, then place them in a colander under running water. Alternatively, fill a large bowl with water and let them soak.

1 teaspoon fennel seeds, crushed
1 tablespoon ghee or olive oil
1 medium leek, greens removed, sliced and washed
Salt, to taste
1/3 cup chicken or veggie stock
1 medium fennel bulb, stalks removed, sliced or diced
1/2 teaspoon dried thyme
Juice of 1/2 lemon
Fennel leaves (for garnish)

Heat a medium skillet over medium heat. Add the fennel seeds and dry-toast for 20-30 seconds, until fragrant. Add the ghee, leeks and salt; stir to coat. Turn the heat to low, cover and cook 25 or so minutes, stirring occasionally, until the leeks have turned a light caramel hue.

Add the stock, fennel bulb, thyme and salt. Cover and cook another 10-12 minutes, until the fennel is crisp-tender.

Remove from the heat and squeeze on the lemon juice. Add salt to bring up flavors, if needed. Plate, and garnish with the fresh fennel leaves.

Food photos by Jackson D. Carson

©2010 Alison Anton. All rights reserved.