Chef-Style Caramelized Fennel Fondant by Chefnoorboereboom

Ingredients

• 2 large fennel bulbs
• 4 tbsp unsalted butter
• 1 tsp granulated sugar
• 0.5 tsp fennel seeds
• 1 cup chicken or vegetable stock
• 0.5 tsp kosher salt

Instructions

1. Trim the fennel stalks and fronds, then cut each bulb lengthwise into 4 wedges, ensuring the core remains intact to hold the shape.
2. Melt the butter in a large skillet over medium heat, then stir in the sugar, salt, and fennel seeds.
3. Place the fennel wedges cut-side down in the pan and sear for 2-3 minutes until lightly golden.
4. Pour in the stock until it reaches halfway up the height of the fennel.
5. Place a cartouche (parchment paper circle) directly on top of the fennel to trap steam, and simmer for 15-18 minutes until 90% tender.
6. Remove the fennel from the pan and continue simmering the remaining liquid until it reduces into a thick, glossy glaze.
7. Return the fennel to the pan, turning to coat in the glaze, and cook for another 3-5 minutes until deeply caramelized and sticky.