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Lilly’s Table

 
 
© Lillys-Table.com Photo of Braised Fennel
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Braised Fennel

 

Even if you traditionally do not love fennel, try this braised version. The anise flavor becomes more subtle as the fennel absorbs the broth and softens.

Ingredients

  • 1 tablespoon butter, unsalted, divided, or olive oil
  • 1 lb fennel bulb, trimmed, save any fronds for garnish
  • 1 cup broth
  • ½ cup white wine, or more broth
  • ½ teaspoon salt, more to taste
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Trim the fennel pieces and cut into quarters. Slice smaller if you have a large head of fennel until your pieces are about 1/2 inch wide.

Place in a skillet over medium heat with half of the butter. Sear for about 2 minutes until the fennel gets a little color on one side. Toss. Pour in half of the broth, white wine, if using and a pinch of salt. Increase the heat and allow it to come up to a rapid simmer. Season with salt. Once the liquid is absorb, try slicing it. If you prefer it more tender add the remaining liquid and simmer until it is your preferred softness.

Finish with the remaining butter and a pinch of salt and pepper to taste.

If you saved the fennel fronds, mince them up and sprinkle on more garnish.