Braised Fennel with Peaches and Almonds
User Reviews
5
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
212 kcal
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Course
Side Dish
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Cuisine
International
Braised Fennel with Peaches and Almonds
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Delicious braised fennel, cooked with peaches and paired with almond flour—A must-make vegetable dish that goes well with protein-centric dishes like lamb, chicken, or oily fish!
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Ingredients
- 2 fennel bulb 1 ½ pounds or 700 grams, large
- 2 peach or 290 grams of frozen peach wedges, fresh
- 3 tablespoons butter to keep it dairy-free and vegan-friendly, or olive oil
- 1 tablespoon vegetable broth seasoning I prefer vegetable broth and seasoning from Seitenbacher—see note
- ½ teaspoon salt or more to taste, and black pepper
- 1 tablespoon brown rice syrup optional, or Monk fruit sweetener or maple syrup—see note
- ¼ teaspoon ground cardamom
- ¼ cup almond chopped or 2 tablespoons almond meal or almond flour-see note, roasted
- ½ cup water 110 ml, or vegetable or chicken stock
Instructions
- Cut the root ends from the fennel bulbs and discard them. Separate the stalks from the bulbs by cutting about 1 inch above the bulb. Chop the fennel stalks, then quarter the fennel bulbs, and further cut each quarter piece in half.
- Cut open the peaches in the center and around the pit. Open the fruits to expose them. Take the pit out and discard it. Slice the peaches further into thin wedges.
- In a large sauté pan with a lid, melt the butter over medium-high heat.
- Add all the fennel pieces. Cook the fennel for 3 minutes on both sides or until the vegetable is translucent and slightly browned.
- Season with a few pinches of salt and a few pinches of Monk fruit sweetener if used.
- Lower heat to medium. Add the peach wedges—arrange them in between the fennel pieces.
- Cook and stir for 3 minutes to soften the peaches.
- Then stir in the syrup or sweetener of choice.
- Pour over the liquid, and season with salt, black pepper, vegetable broth seasoning, and cardamom.
- Stir in the almond meal or flour—if preferred use chopped almonds.
- Cover the pan and let the liquid come to a gentle simmer.
- Then reduce the heat to low and further simmer for 20 to 25 minutes. Stir occasionally.
- The fennel and the flesh of the peaches should be soft— some peaches might have almost broken down.
Notes
- You can also use the fennel stalks in this recipe or save and use them to make
- chicken stock.
- You can also use frozen peach wedges and you don't need to defrost them.
- Note on vegetable seasoning: you can also use nutritional yeast instead, or vegetable bouillon powder.
- Note on sweetener: brown rice syrup or Monkfruit sweetener will be less sweet than when using maple syrup.
- Note on the almond meal: you can use chopped almonds, but an almond meal or flour will slightly thicken the liquid. Also, note that almond meal has a coarser consistency leaving small specks of almond skin (it's supposed to be there). Use almond flour instead if you prefer the finest grind like regular flour.
- You can also use the fennel stalks in this recipe or save and use them to make chicken stock.
- You can also use frozen peach wedges and you don't need to defrost them.
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
23mg
(8%)
Sodium
759mg
(32%)
Potassium
651mg
(14%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
664IU
(13%)
Vitamin C
17mg
(19%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 759mg | 32% |
| Potassium | 651mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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