Loading Search Bar...
READY IN
45 mins
Braised Fennel Recipe

Braised Fennel

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Fennel was never my favourite vegetable since I first ate it in a hotel restaurant and it was hard and tasted like lavatory cleaner! However, this recipe for Braised Fennel completely dispels that notion as the fennel is soft, succulent and bears only a gentle hint of the anise for which it has become known.

Fennel cooked in this fashion goes equally well with white meats, fish or even red meats. It is both versatile and tasty.

      Preparation Time: 5 Minutes

      Cooking Time: 40 Minutes

Ingredients for Braised Fennel

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 bulbs
fennel
 
salt
2-3 tablespoons
olive oil
3½ fl oz
white wine
1 tablespoon
balsamic vinegar

 

How to Cook Braised Fennel

  1. Remove all the "stalks" of the fennel, leaving just the bulb. Remove any hard, weathered outer layers then wash the bulbs and cut into four, from top to bottom (not across).
  2. Heat 2-3 tablespoons of olive oil in a large frying pan over a high heat. Lightly salt the fennel then quickly brown it on all sides. Turn down the heat and add the white wine. Cover and simmer very gently for at least 30 minutes (I prefer about 45 minutes myself) until the wine has been totally absorbed and the vegetable is tender (add a little more wine during cooking if necessary).
  3. Remove the fennel from the pan then deglaze the pan using the balsamic vinegar. Pour the glaze over the fennel and serve immediately.


Graham GRAHAM'S HOT TIP:
Be sure to cook your fennel on a very low heat so that the wine is just "murmuring" at the bottom of the pan. Fennel is a hard bulb and needs long, slow cooking to become fully tender.
 
Print Kitchen-Friendly View

Reviews of Braised Fennel

Rating 4 out of 5 - Many cooks will make this recipe again August 14 2014
This really was a good way to treat fennel. It's not a vegetable that many people take too, but the long braising plus the balsamic vinegar take the edge off the anise and leave a lovely, tender, mellow vegetable. Thanks for a great recipe.
(4 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

84 Perfect Sunday Lunches
84 Perfect Sunday Lunches

The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.

385 Super Summer Recipes
385 Super Summer Recipes

No time like the summer for those lovely light meals that can be quickly prepared. Get some sunshine into your life with some great recipes.

282 Budget Family Meals
282 Budget Family Meals

Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.

Other Vegetables Recipes

Stuffed Courgettes (Stuffed Zucchini)
Stuffed Courgettes (Stuffed Zucchini)

This simplerecipe makes it easy to serve both meat and vegetables at the same time. Courgettes (zucchini) and sausage were made for each other.

Bubble and Squeak
Bubble and Squeak

You can actually use almost any leftovers to make bubble and squeak. Hence there is no definitive list of ingredients for this recipe!

Potato Gratin
Potato Gratin

I love potatoes. In fact (for a very different reason) my parents nicknamed me "The Spud Baby" when I was born!

 

 
ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up