Braised Fennel

Recipe PREP 10 min COOK 40 min

Braised Fennel

PREP 10 min COOK 40 min

Description

Fennel’s fibrous texture makes it ideal for a low, slow braise in wine. The result is tender and savory, with added depth from vermouth and star anise. Fennel bulbs and fronds are rich in vitamins (several Bs and C), fiber, calcium, iron, manganese, and magnesium. Known for heart-healthy benefits, they also offer antioxidants, anti-inflammatory, antibacterial, and anti-cancer goodness.

Ingredients

4 to 6 SERVES

2 large fennel bulbs, stalks cut off just above the bulb
2 garlic cloves, smashed
1/2 cup (120 ml) dry white wine
1/4 cup (60 ml) dry white vermouth
1/2 tsp salt
1 star anise, whole
Olive oil

Directions

Step 1

Trim and save the fennel fronds for garnishing the finished dish. Halve the bulbs lengthwise, then cut each half (again lengthwise) into quarters. Don’t cut out the core at the base of the bulbs; these will help hold the pieces together.
Step 2

Arrange the fennel in one layer in a saucepan, add the garlic, wine, vermouth, salt, and star anise; bring to a simmer. Cook it covered, with the lid tilted to let some steam out, on very low heat for half an hour or until the fennel is very tender. Check periodically to make sure the liquid isn’t almost gone; if it is, add a little water.
Step 3

Discard the star anise and garlic and arrange the fennel on a serving dish. Pour over any pan liquid, plus a couple of glugs of olive oil. Chop a bunch of fennel fronds and sprinkle them over the top.