← Back to Search Results
braising
Braised Fennel and Garlic

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Here is a wonderfully successful way to braise fennel so that it is as tender as it is delicious. This dish can easily be made ahead of time and held on the stovetop for reheating.

Yield: 6 servings

Ingredients

  • 4 pounds fennel bulbs, leafy greens removed (with some reserved for topping)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic
  • ½ cup dry white wine
  • Salt and freshly ground black pepper

Directions

Trim the fennel bulbs, discarding any brown exterior leaves and tough stems. Cut the bulbs in half lengthwise, then cut the halves into quarters.

Heat the olive oil in a large, heavy skillet (or two medium skillets) over medium heat. Add the fennel and cook until it starts to brown, about 7 minutes, shaking the pan so it doesn’t stick and burn. Turn the fennel so it browns and caramelizes on all sides.

Add the garlic cloves and cook for 1 minute. Add the wine, season generously with salt and pepper, and lower the heat to medium-low. Cover and continue to cook for a half hour or longer, until the fennel is tender when pierced with a fork. If the liquid starts to evaporate, add a little more wine or water.

Turn the mixture onto a serving platter and scatter a few of the wispy fennel greens over the top.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

171kcal (9%)
152mg (15%)
36mg (61%)
21mcg RAE (1%)
1259mg
53mg
4g
0g
9g
23g
0mg (0%)
447mg (19%)
1g (5%)
7g (11%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
good-to-the-grain Good to the Grain
by Kim Boyce
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sweet-life The Sweet Life
by Kate Zuckerman
lucid-food Lucid Food
by Louisa Shafia
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
food-to-live-by Food to Live By
by Myra Goodman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
baked-explorations Baked Explorations
by Matt Lewis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?