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Fennel Potlikker
By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.
👥 3 Servings👤 Carla Hall📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
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.
large onion, chopped1
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