Braised Fennel
This easy braised fennel recipe turns fennel soft, sweet, and flavorful. A simple side dish with minimal ingredients and rich taste.
Servings: 4
Calories: 150kcal
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.
Nutrition
Calories: 150kcal | Total Carbohydrate: 21g | Protein: 3g | Total Fat: 8g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 1003mg | Dietary Fiber: 8g | Total Sugars: 11g | Vitamin A: 305IU | Vitamin C: 31mg | Calcium: 123mg | Iron: 2mg | Includes Added Sugar: 0g