Braised Fennel
Tender fennel bulbs braised in chicken broth until golden brown and infused with flavor. A simple yet elegant side dish that highlights the subtle anise-like taste of fresh fennel.
4 servings
21 min
Be the first to rate this recipe
Ingredients
- •2 whole fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
- •1½ tablespoons extra-virgin olive oil
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •½ cup reduced-sodium chicken broth
- •¼ cup water
Cooking Instructions
- 1.
Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
5 min
- 2.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
4 min
- 3.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.
12 min
