Easy Braised Fennel
- PREP 10min
- COOK 15min
- TOTAL 25min
Most often, you’ll find fennel with stalks still attached. For this fennel recipe, we’re after the bulb, but make sure you keep the stalks and fronds for another day. Use the fronds as you would fresh herbs, and save the stalks for a future homemade stock (see our chicken stock recipe).
You Will Need
2 medium fennel bulbs
1 tablespoon extra-virgin olive oil
1 medium orange
¾ cup chicken broth, vegetable broth, or water
Salt and fresh ground black pepper, to taste
Directions
1Prepare the fennel: Cut off the stems/stalks from the fennel bulb, reserving some fronds (the wispy green tips). Slice the fennel in half lengthwise. Make two angled cuts to remove the tough core. Then cut the halves into ½-inch-thick wedges. Season both sides with salt and pepper.
2Prepare the orange: Use a microplane zester to zest about half of the orange.
3Brown the fennel: Heat olive oil in a medium pot with a lid over medium-high heat. Add the fennel wedges and brown on both sides, about 2 minutes per side.
4Braise: Reduce heat to low, add orange zest, the juice of half an orange, and stock, and cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top.
Adam and Joanne's Tips
- Storing: Keep in an airtight container in the refrigerator for up to 4 days. It reheats well on the stovetop over low heat or in the microwave. If it looks a little dry when reheating, add a splash of broth or water to bring it back to life.
- Serving: You can serve this hot, cold, or room temperature. They’re actually delicious cold tucked into grain bowls, salads, or alongside other chilled roasted vegetables.
- The nutrition facts provided below are estimates.