What about his braised fennel: crunchy fennel slices braised in white wine… This is a great vegetable side dish for all kinds of beef, fish, pork or chicken dishes. Eat your greens!
Braised fennel, this one has been on my long recipes shortlist for some time.
I think I mentioned it before but fennel is probably my most favorite vegetable (apart from good-quality tomatoes meaning Belgian tomatoes are a big no no).
God, how I used to hate fennel when I was little!
Fennel is mostly available year-round but I find it at its best in early spring. This recipe below is a good match for all kinds of beef, fish pork or chicken dishes. Enjoy!
Do you love braised vegetables?
Then you should also check out my braised endives!
White Wine Braised Fennel Recipe
Braised fennel: crunchy fennel slices braised briefly in white wine... A great side dish for all kinds of beef, fish pork or chicken dishes. Eat your greens!
- 1 large fresh fennel
- ½ glass dry white wine
- olive oil
Rinse the fennel well under cold running tap water and let it drain a bit. Remove the upper green stalks and sprigs. Keep those sprigs aside for garnish later. Cut the fennel in half, cut those halves in half as well and cut those quarters in half again. You should end up with 8 fennel slices. Don't remove the bottom side: it will keep the fennel together while braising.
Add a splash of olive oil to a large non-stick pan and add the fennel. Season with a little pepper and salt.
Place the pan over medium-high heat for 4 to 5 minutes until it looks golden brown. Flip the fennel slices over on their uncooked side and brown these as well for a couple of minutes. Pour in the white wine and bring it to a boil.
Then turn the heat low, put a lid on the pan and simmer the fennel in the wine for 4 minutes. Flip the fennel over again and simmer covered for another few minutes.
Check the seasoning and add extra pepper or salt to taste. Transfer the fennel onto a clean plate. Drizzle with the remaining wine sauce in the pan. Sprinkle with a little pepper and garnish with some of the green sprigs you kept aside. Serve lukewarm.