Braised Fennel
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5
3 reviews
Excellent
Braised Fennel
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How to make braised fennel at home.
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Ingredients
- 2 fennel bulb medium
- 1-2 tablespoons olive oil extra virgin
- 1 tablespoon fennel fronds chopped
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup white wine dry
- ½ cup chicken stock homemade or low sodium
Instructions
- Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. Cut bulbs lengthwise into ⅓-½ inch slices. Do not trim root end, so the slices stay together.
- Heat a sauté pan until hot. Add the oil and wait until the oil shimmers before adding the fennel.
- Season with some salt and pepper and sear fennel to caramelize, turning once. The fennel should be a rich golden brown.
- Add the wine and scrape the bottom of the pan to deglaze.
- When the wine has reduced to a syrup, add the chicken stock and put the lid on the pan.
- Braise over very low heat for about ten to fifteen minutes, or until the fennel is very tender.
- Before serving, garnish with chopped fennel fronds.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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