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Braised fennel was a familiar scent from my childhood. I could smell it all the way up to the third floor of our house when my mother was cooking it. That warm, slightly sweet aroma meant dinner was going to be something special. I didn’t know then that fennel was a staple in Mediterranean kitchens, but I knew I loved it. Now, I cook it in my own kitchen, and it always brings me back to those childhood memories.
What is Fennel
Fennel is one of those vegetables that doesn’t always get the spotlight it deserves, especially in the U.S., where it’s not as widely known or used. If you’ve ever bought fennel at the grocery store, you might have noticed the cashier pausing, giving it a quizzical look, and asking what it is. (Yes, I’ve been there too!)
It’s a crisp, aromatic vegetable with a slightly sweet, licorice-like flavor. While it may look a little intimidating with its feathery fronds and sturdy stalks, it’s actually incredibly versatile. When raw, it adds a refreshing crunch to salads, and when braised, it becomes meltingly tender with a rich, mellow flavor. It’s no wonder many restaurant chefs love using it to add depth to their dishes.
Why You’ll Love This Recipe
Braised fennel is incredibly simple to make but delivers complex, rich flavors. With just a handful of ingredients and minimal prep, it’s an easy way to bring a unique vegetable to your table. It transforms from a crisp, slightly licorice-like vegetable into something soft, sweet, and deeply savory. Whether you’re a fennel fan or trying it for the first time, this dish is an easy way to appreciate its unique taste. Plus, it pairs well with a variety of meals, making it a great addition to your dinner rotation.
Braised Fennel Recipe Ingredients
You’ll only need a few simple ingredients to make this dish. For full recipe, read below
- Fennel bulbs: The star of the dish! When braised, fennel turns buttery soft with a mild, slightly sweet flavor. Choose firm, white bulbs with bright green fronds. Fennel is a good source of fiber and is known to aid digestion.
- Onion: Adds sweetness and depth that complements the fennel’s natural flavor. Yellow or white onions work best.
- Garlic: A little goes a long way. Feel free to add as much or as little as you like. Think of all its health benefits!
- Extra virgin olive oil: Healthy fats are our friends! Olive oil helps the vegetables caramelize beautifully.
- Salt and pepper: Essential for seasoning and bringing out the flavors.
(Optional: A squeeze of lemon juice or a few shavings of Parmesan at the end can add extra brightness or richness.)
How to Make Braised Fennel
Making this braised fennel is surprisingly easy. Don’t be intimidated by the bulbous shape of the fennel – it’s a breeze to work with! For full recipe, read below.
- Prepare the fennel – Trim off the stalks and fronds, setting them aside. Don’t toss them! We’ll use the fronds later, and I’ll share some tips about the stalks in the FAQ. Quarter the bulbs, remove the tough core, and slice them thin across the grain. You should end up with about 4 cups of sliced fennel. Chop about 2 tablespoons of the fronds for garnish.
- Sauté the onion – In a large pan, heat olive oil over medium high heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
- Add the fennel – Add the sliced fennel with a pinch of salt. Cook, uncovered, for about 10 minutes, stirring occasionally. The goal is to get a little caramelization on the edges.
- Toss in the garlic – Stir in the minced garlic, mix everything well, then cover the pan and let it cook for another 10 minutes. The fennel should be tender and slightly golden.
- Season and serve – Add salt and pepper to taste, then garnish with the reserved fennel fronds. Serve warm.
Serving Suggestions
Braised fennel is a versatile side dish that pairs well with roasted chicken, grilled fish, or even a simple grain bowl. Try serving it alongside a piece of crusty bread to soak up the flavorful juices. For an Italian flair, serve it over creamy polenta. A squeeze of lemon or a sprinkle of Parmesan at the end can brighten up the dish.
FAQ
- What does fennel taste like? Fennel has a slightly sweet, anise-like flavor. When cooked, it becomes even sweeter and more mellow.
- Can you eat the fennel stalks? Absolutely! The stalks are perfectly edible, though they can be a bit tougher than the bulb. You can chop them and add them to soups, stews, or even use them to make vegetable broth.
- What else can I do with the fronds? Besides using them as a garnish, you can add chopped fronds to salads, dressings, or even pesto. They add a lovely pop of flavor and freshness.
Storage Instructions
Leftover braised fennel can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, though the texture might be slightly softer after thawing. To reheat, simply warm it up in a pan over medium heat.
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Braised Fennel
Ingredients
- 2 lbs fennel bulbs (2 large)
- 1 cup onion sliced
- 2 cloves garlic minced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Trim off the stalks and fronds from the fennel bulbs, setting them aside.
- Quarter the bulbs, remove the tough core, and slice them thin across the grain. You should end up with about 4 cups of sliced fennel.
- Chop about 2 tablespoons of the fronds for garnish.
- In a large non-stick pan, heat olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
- Stir in the fennel slices, sprinkle with a pinch of salt, and let them cook uncovered for about 10 minutes. The goal is to get a little caramelization on the edges.
- Stir in the minced garlic, mix everything well, then cover the pan and let it cook for another 10 minutes. The fennel should be tender and slightly golden.
- Add salt and pepper to taste, then garnish with the reserved fennel fronds. Serve warm.
- For an extra flavor boost, a squeeze of lemon juice or a few shavings of Parmesan at the end can add extra brightness or richness.
Notes
- Fennel Prep Tip: If the outer layers of the fennel bulb feel tough, peel them off before slicing for a more tender final dish.
- Caramelization is Key: Let the fennel cook undisturbed for a few minutes to get those golden edges that add depth to the flavor.
- Don’t Waste the Fronds: Use them as a garnish or mix them into salads and dressings for extra freshness.
I was delightfully surprised by the taste and consistency of fennel using this recipe! Thank you for sharing this. This should be included in any serious Mediterranean Diet meal planning!