Easy Braised Fennel
- PREP 10min
- COOK 15min
- TOTAL 25min
Most often, you’ll find fennel with stalks and fronds in tact—the fronds are those wispy green things at the top. For this braised fennel recipe, we’re after the bulb, but make sure you keep the stalks and fronds for another day. Use the fronds as you would fresh herbs and the stalks can be kept in the freezer and added to a future homemade stock (see our chicken stock recipe).
You Will Need
2 medium fennel bulbs
1 tablespoon extra-virgin olive oil
1 medium orange
3/4 cup chicken stock, vegetable broth, or water
Salt and fresh ground black pepper, to taste
Directions
Cut off and discard stems/stalks from the fennel bulb, reserving some fronds (wispy green tips).
Slice fennel in half lengthwise. Make two angled cuts to remove the tough core. Then, cut the halves into 1/2-inch thick wedges. Season both sides with salt and pepper.
Use a microplane zester to zest about half of the orange.
Heat olive oil in a medium pot with a lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side.
Reduce heat to low, add orange zest, the juice of half an orange, and stock, and cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.