This dish is an anise lover’s delight! It's relatively easy to prepare and is a perfect pairing with Italian-seasoned entrées.
Serves: 4Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 2 large bulbs anise
- 2 Tbsp. olive oil
- 1 cup chicken broth
- 1 tsp. grated orange zest
- 2 Tbsp. Pernod
- 1⁄4 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1 star anise pod
- Preheat oven to 375°F. Cut off and discard the leafy top of anise bulbs. Trim off the base of the bulbs and remove any brown outer layers. Cut bulbs in half lengthwise. Set aside.
- Heat the oil in a large ovenproof sauté pan over medium-high heat. Add anise bulbs to the pan, cut-side down, and cook for about 5 minutes or until lightly browned. Add broth, orange zest, Pernod, salt, pepper, and star anise pod; bring to a simmer. Cover the pan and transfer it to the oven; bake for about 40 minutes or until anise bulbs are tender. Transfer to a serving dish.