Braised Fennel

comments (8) January 30th, 2012

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cookinwithherbs susan belsinger, contributor
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Braised fennel served with wholegrains makes for a lovely warming winter supper. Click on other pix to enlarge and read captions.
Tender baby fennel bulbs are a cooks delight.
Wash and trim fennel bulbs and leeks for this dish. Remvoe fennel greens and reserve for garnish or another use.
Slice the fennel lengthwise and then cut the slices down the middle lengthwise to get large pieces.
Saute the fennel and allium together over medium heat.
Sprinkle the braised vegetables with freshly grated Parmigniano and some chopped fennel fronds.
Braised fennel served with wholegrains makes for a lovely warming winter supper. Click on other pix to enlarge and read captions.Click To Enlarge

Braised fennel served with wholegrains makes for a lovely warming winter supper. Click on other pix to enlarge and read captions.

Photo: Susan Belsinger

Ingredients:
A medium to large bulb will give two to four servings; with smaller bulbs, allow one to two per person. You can use a medium-size onion in place of the leeks and it will be just as tasty.

About 8 small fennel bulbs or 1 large bulb fennel
2 or 3 small leeks or 1 large leek
About 3 tablespoons olive oil (can use half unsalted butter)
Salt and freshly ground pepper
About 1/4 cup white wine, vegetable broth or water
Freshly grated Parmigniano
Green sprigs for garnish

Trim the fennel, cutting off the stems and root end. Set aside some of the nice bright green sprigs for garnish. Wash and pat dry. Slice the fennel lengthwise into 3/8-to 1/2-inch slices. Cut the slices lengthwise down the middle to separate the pieces, so you have a large julienne. Remove the tough, top green part of the leeks, halve lengthwise and rinse well. Pat dry and slice horizontally in 1/2-inch slices.

Heat the oil in a large sauté pan over medium heat. Add the leeks and fennel, toss to distribute the oil and cover for about 5 minutes. Remove lid and stir; cook for another 3 to 5 minutes. If they are sticking, add the liquid; stir them again and cover for a few minutes more. The fennel and leeks should be tender, not tough, yet not over-cooked.

Season lightly with salt and freshly ground pepper, toss and turn off the heat. Sprinkle with parmesan cheese and cover for a few minutes to melt the cheese. Sprinkle fresh-chopped fennel fronds over the top just before serving.


posted in: fennel, braised fennel

Comments (8)

GayleGray writes: Wowww... I luv this recipe
Posted: 6:06 am on September 29th
WillardHicks writes: healthy food........
Posted: 11:31 pm on September 9th
gregsoto writes: wow yummy..
Posted: 5:06 am on September 9th
nathanwood writes: hmmmm. its really tasty
Posted: 2:11 am on September 9th
RubyGarcia writes: Awesome...
Posted: 6:00 am on September 8th
SageCombs writes: I like this.....
Posted: 3:04 am on September 8th
MaeganDoty writes: i like your work
Posted: 6:12 am on July 2nd
MelvinEstes writes: greattt
Posted: 3:18 am on June 2nd
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