Braised Fennel
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 large fennel bulbs or 2 small fennel bulbs
- 29.58 ml butter
- 1 small garlic clove, whole
- 2.46 ml thyme
- salt & freshly ground black pepper
- 59.14 ml dry white wine (optional)
- chicken stock, to cover
directions
- Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
- In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
- Add fennel garlic, thyme, and toss to coat with butter.
- Season with salt and pepper, to taste.
- Add wine and chicken stock.
- Bring mixture to a boil, reduce heat to a simmer and cover.
- Braise for 15 to 20 minutes, or until vegetables are tender.
- Stir in remaining tablespoon butter.
- Reseason with salt and pepper, to taste.
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Reviews
-
This simple way of preparing fennel brings out the natural flavor of the vegetable. I used chicken stock and no wine. It was lovely served with lamb. I did not use any butter though I know it would add to the taste. The flavor is a touch spicy but in no way overbearing licorice. After having it last night I wondered why I don't cook it more often Thanks Charlotte J for posting
RECIPE SUBMITTED BY
Charlotte J
United States