Ingredients
- 4 fennel bulbs, trimmed and quartered
- 45 ml Québec maple syrup
- 30 g unsalted butter
- 150 ml vegetable stock
- 30 ml lemon juice
- 1 tsp fennel seeds
- ¾ tsp salt
- ¼ tsp black pepper
Method
- Melt the butter in a wide ovenproof skillet over medium heat and brown the fennel cut-side down.
- Add the stock, lemon juice, fennel seeds, salt, and pepper; cover and simmer for 10 minutes.
- Uncover, drizzle in the maple syrup, and turn the fennel to coat.
- Transfer to a 190 °C oven and roast for 18–22 minutes, basting once, until tender and glazed.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar in a classic glazed fennel preparation
Conversion used: Replace 50 g sugar with 45 ml maple syrup; reduce the traditional stock by 30 ml and use an oven temperature 15 °C lower, 190 °C rather than 205 °C.
Why Quebec maple syrup: Maple complements fennel's anise character while producing a glossy, gently caramelized surface. The adaptation preserves the traditional butter-braised method with a Québec ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →