Braised Fennel and Garlic
Published by Stewart, Tabori & Chang
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturegarlicky, savory, winey
Type of Dishvegetable
- 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
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