If you’re needing a bright, sunshine-filled meal to uplift the dark January days of winter, then this recipe will do just that! Inspired by chef Yotam Ottolenghi’s recipe for chicken with clementines and fennel, here these wholesome colorful vegetables take center-stage. The marinade, a full-flavored blend of anise liquor, olive oil, citrus juice, mustard and fennel seeds becomes a star of its own once it’s reduced and then reunited with the citrus and fennel. The candied clementine adds an extra touch of brightness and the shower of fresh fennel fronds completes the drama.
Clementines – the most prized perhaps are the ones grown on the island of Corsica – are a hybrid created in the 19th century in France marrying mandarins and sweet oranges. They are the fourth most consumed fruit in France, and no wonder: they are seedless, richly flavored, and easy to peel. If organic clementines aren’t available, use best-quality organic oranges, as other citrus – limes or lemons – can sometimes turn bitter in this preparation.
Braised Fennel with Clementines, Candied Clementines and Fresh Fennel Fronds
8 servings | Equipment: A large, shallow baking dish, about 10 by 14-inches (25 x 36 cm)
Ingredients
2 pounds (1 kg; about 2 large bulbs) fennel bulbs
The marinade:
1 cup (125 ml) pastis (anise-flavored liquor)
1 cup (125 ml) extra-virgin olive oil
1 cup (125 ml) organic clementine juice (or orange juice)
3 tablespoons coarse-grained mustard
2 tablespoons fennel seeds
1 tablespoon fine sea salt
6 clementines or 4 oranges, trimmed and cut into thin crosswise slices
Candied clementine (recipe below) and fennel fronds, for garnish
Method
1. Trim the fennel bulbs, reserving any fennel fronds for garnish. Quarter the bulbs lengthwise, then cut each quarter in half, for 8 slices per bulb. Set aside.
2. In the baking dish combine the marinade ingredients and stir to combine. Layer the citrus slices in the marinade. Layer the sliced fennel bulbs on top of the citrus. Securely cover the baking dish with foil and marinate in the refrigerator at least 1 hour or up to 12 hours.
3. Preheat the oven to 375°F (190°C).
4. With the baking dish still covered with foil, place in the center of the oven and braise, basting from time to time, until the fennel is softened but still has a bit of crunch, for a total of 45 minutes to 1 hour.
5. Remove from the oven and carefully drain off the liquid, transfering it to a small saucepan. Reduce the liquid by about half. Pour it over the fennel, garnishing with candied clementines and fennel fronds.
Candied Clementines
Ingredients
3 organic clementines or oranges
1/3 cup organic clementine juice or orange juice
3/4 cup (150 g) organic cane sugar
Method
1. Halve the citrus crosswise. With a knife, trim off and discard the tips of both ends of the citrus so that they will stand up flat in a cutting board. With the knife, cut the peel and white pith lengthwise end-to-end into wide, 2-inch (5 cm) strips. Cut those strips lengthwise into 4 thin strips.
2. Fill a 3-quart (3 l) saucepan with 1 quart (1 l) of water. Bring to a boil over high heat. Add the peel. Blanch for 5 minutes. Drain, passing through a fine-mesh sieve, discarding the water. Repeat with fresh water 2 more times. (This helps soften the citrus and remove any bitterness in the peel or pith.)
3. In a small saucepan, combine the citrus juice, the sugar and 1/4 cup (60 ml) of water. Bring to a simmer over moderate heat and stir to dissolve the sugar, about 1 minute. Add the peel, return to a simmer and cook, uncovered, until the mixture has thickened lightly and reduced to about 3/4 cup (185 ml), about 10 minutes. Transfer to a covered container and refrigerate up to 1 month.
To use the candied peel on its own, without the syrup, remove from the sauce and drain. The candied peel can be used in any recipe calling for candied citrus.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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