BRAISED FENNEL
4 servings
A hearty side dish. For a main course, you may chop up the fennel wedges and serve atop risotto or polenta, or toss with pasta and a bit of the pasta’s cooking liquid.
Trim and quarter lengthwise so they are still held together at the core:
- 2 large fennel bulbs (about 1 pound)
Sprinkle over the cut surfaces:
- ½ teaspoon salt
- ¼ teaspoon black pepper
Heat in a skillet over medium-high heat:
- 2 tablespoons vegetable oil
Add the fennel cut side down and cook until browned, about 4 minutes. Turn and brown the other cut side, about 4 minutes more. Meanwhile, stir together until dissolved:
- 1 cup dry white wine, dry vermouth, or chicken or vegetable stock or broth
- 2 tablespoons tomato paste
When the fennel has browned, carefully add the wine mixture to the skillet along with:
- 4 garlic cloves, thinly sliced
- 6 sprigs thyme, parsley, oregano, or a combination
- 1 bay leaf
- (One 2-inch strip of lemon or orange zest)
Cover the skillet and reduce the heat to maintain a simmer. Cook until the fennel is fork-tender, about 20 minutes. Uncover and discard the herbs and any zest. Serve as is, or increase the heat to medium-high and reduce the cooking liquid to a thick glaze. Serve sprinkled with any of the following:
- Lemon or orange juice, or red or white wine vinegar
- Chopped parsley or minced chives
- Shredded Romano or Parmesan