Braised Fennel

Braised Fennel
Marcus Nilsson

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Serves 6-8
preparation
10
minutes
cooking
30
minutes

Ingredients

6
small fennel bulbs, trimmed, halved, and cut into 1/2-inch wedges (leaves reserved)
1
lemon, juice squeezed and zest cut into 1 1/2-inch strips
1 1/4
teaspoons
kosher salt
1/2
teaspoon
whole black peppercorns
1/2
teaspoon
whole coriander (optional)
1 1/2
cups
white wine
4
cups
low-sodium chicken broth

Directions

  1. Place the fennel in a large saucepan. Thinly slice the zest into matchstick-size strips and scatter them over the fennel. Add the lemon juice, 1 teaspoon of the salt, the peppercorns, coriander (if using), wine, and broth.
  2. Bring to a boil. Reduce heat, cover, and simmer until the fennel is tender, 15 to 20 minutes. Remove from heat. (You can cook the fennel ahead of time for 10 to 15 minutes. Set aside at room temperature for up to 4 hours. Warm over medium heat for 5 minutes.)
  3. Using a slotted spoon, transfer the fennel and lemon zest to a platter. Sprinkle with the remaining salt and the reserved leaves. Serve warm or at room temperature.

 

 

Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 0 %
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 665 mg
  • Carbohydrate 14 g
  • Fiber 6 g
  • Sugar 1 g
  • Protein 4 g
What does this mean? See Nutrition 101.

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