Braised Fennel With Fresh Figs Recipes

BRAISED FENNEL

Braised Fennel image

I've never tried fennel before tonight. It is wonderful!! It may smell like licorice before you cook it but don't let that scare you away. For a hint of the flavor to come, take a sniff. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for weight watchers. I used this recipe from Sara's Secrets, the wine is a must if you ask me.

Provided by Charlotte J

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 large fennel bulbs or 2 small fennel bulbs
2 tablespoons butter
1 small garlic clove, whole
1/2 teaspoon thyme
salt & freshly ground black pepper
1/4 cup dry white wine (optional)
chicken stock, to cover

Steps:

Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
Add fennel garlic, thyme, and toss to coat with butter.
Season with salt and pepper, to taste.
Add wine and chicken stock.
Bring mixture to a boil, reduce heat to a simmer and cover.
Braise for 15 to 20 minutes, or until vegetables are tender.
Stir in remaining tablespoon butter.
Reseason with salt and pepper, to taste.

BRAISED FENNEL

Braised Fennel image

Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

Provided by Brian Genest

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

2 medium fennel bulbs
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon dried thyme
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 medium orange, zested and juiced
salt to taste

Steps:

Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g

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