Braised Fennel
How to make braised fennel at home.
Ingredients
- 2 medium fennel bulbs
- 1-2 tablespoons olive oil extra virgin
- 1 tablespoon fennel fronds chopped
- Kosher salt and freshly ground black pepper to taste
- ¼ cup dry white wine
- 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.