ReceptnaptárFenouil braisé (braised fennel)
Fenouil braisé, braised fennel, is one of the light, elegant side dishes of French bistro cooking. Raw fennel is aniseedy and crunchy, but slow braising turns it soft, gently sweet and buttery-silky. It goes wonderfully with fish, poultry and pork.
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Ingredients
Method
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- Cut off the dry base and green stalks of the fennel (set the feathery green fronds aside for garnish) and peel away the outer damaged layer. Cut each bulb lengthwise into 4-6 wedges so that the core (the thick bottom) holds the wedges together.
- In a large frying pan with a lid, heat the butter and olive oil over medium-high heat. Place the fennel wedges cut side down in the pan and cook for 4-5 minutes until golden brown. Turn and brown the other side for 3 minutes.
- Add the garlic and cook for 30 seconds, then pour in the white wine and stock. Add the thyme, salt and pepper.
- Cover and braise over low heat for 15-20 minutes until the wedges are easily pierced with a fork but not falling apart. Turn once halfway through.
- Remove the lid, raise the heat and boil the liquid for 2-3 minutes until it thickens to a syrup.
- Sprinkle with lemon juice and adjust the salt. When serving, sprinkle with grated Parmesan and the fennel fronds.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Keep the wedges attached at the core: this holds them together during braising.
- Brown it well first, because the depth of flavour depends on the brown crust.
- At the end of braising, reduce the liquid uncovered; this gives a glossy, slightly sticky glaze.
- Do not throw away the green fronds of the fennel (like dill); they make a great garnish or go into a salad.
- It can also be made in the oven: covered, at 190°C for 35-40 minutes.
Frequently asked questions
What do we eat it with?
With fish (e.g. salmon, sole), chicken, roast pork, or even as a vegetarian main with Parmesan and fresh bread.
Can it be made without white wine?
Yes, replace it with stock and 1 teaspoon of lemon juice or apple cider vinegar.
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