Braised Fennel and Garlic

Recipe by: Peggy Knickerbocker | from Simple Soirees: Seasonal Meanus for Sensational Dinner Parties

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

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.

Yield: 6 servings

INGREDIENTS

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

Directions

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 171kcal (9%)

Calcium 152mg (15%)

Vitamin C 36mg (61%)

Vitamin A 21mcg RAE (1%)

Potassium 1259mg

Magnesium 53mg

Protein 4g

Sugar 0g