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Wine Braised Fennel

Wine Braised Fennel

What’s your current food obsession? Baking? Frying? Grilling? For me it’s braising vegetables. But don’t the word“vegetables” lead you to think this is a healthy dish, because it’s not. It’s filled with butter, wine and salty chicken broth.

In other words, it’s decadent perfection.

This recipe works for leeks, parsnips, broccoli or celery – and those are just the vegetables that I’ve used over the last two weeks. I can’t get enough of this dish. In theory, it’s a side. But it’s so simple to make, that on more than a few nights it’s been my dinner with a big salad on the side.

My favorite combination is braised fennel and leeks, but I’d burned through my leeks, so I “just” had to settle for fennel last night. It was okay though. The fennel was still slightly crunchy and boozy, with the anise flavor that I love. One thing though, this recipe is an outline. You may like your vegetables a little softer or firmer than the way I cook them. So check them occasionally, to make sure they’re perfect for you.

Wine Braised Fennel

Serves 2.

Ingredients:
2 tablespoons unsalted butter
2 fennel bulbs, stems removed*
½ cup dry white wine
½ cup chicken or vegetable broth

Instructions:
In a medium frying pan over medium high heat, melt the butter. Slice fennel into approximately 1-inch sized pieces. Add the fennel to the pan and cook for about 5 minutes, or until lightly browned and softened. Turn the heat off and add the wine and broth. Turn the heat back on medium low, and cook until liquid has reduced by half. Garnish with fronds.

(Photo by Launie Kettler)

*Store fennel stalks in the freezer for stocks, or to garnish meals

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