Easy Braised Fennel Bulb

Enter the world of fennel with this braised fennel bulb recipe. A tantalizing dish that combines the subtle sweetness of fennel with the richness of aromatics.

5 from 2 votes

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Course: Accompaniment, Al La Carte, Side Dish

Cuisine: American, Braised, Easy, Healthy, Mediterranean

Keyword: Braised fennel recipes, easy braised fennel bulb, fennel health benefits, healthy side dishes, How to cook fennel bulb, nutritious dinner ideas, Nutritious side dishe ideas

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: People

Calories: 175kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 stainless steel deep pan with lid we love the le creuset
1 kitchen tong
1 silicone spatula
1 cutting board
1 chefs knife

Ingredients

1 fennel bulb washed thoroughly. Remove the bulb and cut it in quarters. Reserve some of the green fonds
2 tablespoons extra virgin olive oil
1 shallot peeled and minced
1 - 2 cloves garlic peeled and minced
1/4 teaspoon fennel seeds
1/4 - 1/2 teaspoon red pepper flakes
1/4 teaspoon porcini powder
1 - 2 tablespoons chopped fresh dill (optional)
1/3 - 1/2 cup water
1/4 - 1/2 teaspoon kosher salt
fennel fonds for garnish

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Instructions

Heat a deep skillet pan over medium flame. Add in the olive oil. Add the fennel bulb quarters. Sear 1 to 2 minutes per cut sides until lightly browned. Remove and set aside.
1 fennel bulb, 2 tablespoons extra virgin olive oil
In the same pan, sauté the shallots 1 to 2 minutes until fragrant.
1 shallot
Add the garlic, red pepper flakes and fennel seeds. Mix and cook 30 to 60 seconds.
1 - 2 cloves garlic, 1/4 teaspoon fennel seeds, 1/4 - 1/2 teaspoon red pepper flakes
Add in the porcini powder. Mix and cook 30 seconds.
1/4 teaspoon porcini powder
If using dil, add it and cook 30 seconds.
1 - 2 tablespoons chopped fresh dill (optional)
Pour in the water. Add a pinch of salt. Stir.
1/4 - 1/2 teaspoon kosher salt, 1/3 - 1/2 cup water
Add back the fennel bulbs and season with salt. Sprinkle in some of the reserved fennel fonds if desired. Cover the pan with a tight lid. Cook 9 to 10 minutes. Flip and cook another 9 to 10 minutes until fork tender.
Remove from pan with any juices remaining. Sprinkle with fennel fonds if desired. Serve with your favorite entree.
Note: We love this recipe with salmon and chicken. Enjoy

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