Easy Braised Fennel
Braised fennel is such an easy, delicious dish! It’s perfect on the side to chicken, fish, and seafood! One of my favorite fennel recipes! Fennel is totally underrated, and I’m hoping some of our fennel recipes on Inspired Taste are helping to change that! Fennel is naturally sweet and has a mild licorice flavor. In this braised fennel recipe, we lean into the licorice flavor and add fresh orange. It’s so good! I know some home cooks find fennel a bit intimidating, but I’m here to say that if you’ve never cooked with it before, it’s a delicious and super versatile vegetable! For more ways to use fennel, see our apple salad with fennel, shaved fennel salad, and this white wine seafood stew. Key Ingredients Fennel: Look for mostly white bulbs with some pale green markings. Avoid bulbs that are yellowing or have brown spots. It should also be firm and feel heavy for its size. In this recipe, we will braise the fennel bulb (the bottom part). You do not need the stalks, although you can always save them for homemade stock another day! Orange: Fennel and orange are a classic combination, so we use the zest and juice of half an orange for this recipe. If you do not have fresh oranges, you can use orange juice. Stock: Braising means we will cook the fennel in liquid. Some of that liquid will be orange juice, and the rest is stock or broth. Chicken stock or veggie broth are both great. Fennel: Look for mostly white bulbs with some pale green markings. Avoid bulbs that are yellowing or have brown spots. It should also be firm and feel heavy for its size. In this recipe, we will braise the fennel bulb (the bottom part). You do not need the stalks, although you can always save them for homemade stock another day! Orange: Fennel and orange are a classic combination, so we use the zest and juice of half an orange for this recipe. If you do not have fresh oranges, you can use orange juice. Stock: Braising means we will cook the fennel in liquid. Some of that liquid will be orange juice, and the rest is stock or broth. Chicken stock or veggie broth are both great. How to Make Braised Fennel Braising fennel is super simple. It becomes slightly sweet and very tender. Start by prepping the fennel bulbs. After removing the stalks, cut the fennel bulb in half lengthwise. Make two angled cuts in the center of the bulb to remove the core—even with braising, the core can be a bit tough. Finally, slice each half into wedges. To braise the fennel, we brown it on both sides in a bit of olive oil. Then, we add the zest and juice of half an orange and stock. Cover the pot, and 8 minutes later, it is done. Easy Braised Fennel PREP 10 mins COOK 15 mins TOTAL 25 mins PREP 10 mins COOK 15 mins TOTAL 25 mins Most often, you’ll find fennel with stalks and fronds in tact—the fronds are those wispy green things at the top. For this braised fennel recipe, we’re after the bulb, but make sure you keep the stalks and fronds for another day. Use the fronds as you would fresh herbs and the stalks can be kept in the freezer and added to a future homemade stock (see our chicken stock recipe). 4 Servings You Will Need 2 medium fennel bulbs 1 tablespoon extra-virgin olive oil 1 medium orange 3/4 cup chicken stock, vegetable broth, or water Salt and fresh ground black pepper, to taste Directions 1Cut off and discard stems/stalks from the fennel bulb, reserving some fronds (wispy green tips). 2Slice fennel in half lengthwise. Make two angled cuts to remove the tough core. Then, cut the halves into 1/2-inch thick wedges. Season both sides with salt and pepper. 3Use a microplane zester to zest about half of the orange. 4Heat olive oil in a medium pot with a lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side. 5Reduce heat to low, add orange zest, the juice of half an orange, and stock, and cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top. 1Cut off and discard stems/stalks from the fennel bulb, reserving some fronds (wispy green tips). 2Slice fennel in half lengthwise. Make two angled cuts to remove the tough core. Then, cut the halves into 1/2-inch thick wedges. Season both sides with salt and pepper. 3Use a microplane zester to zest about half of the orange. 4Heat olive oil in a medium pot with a lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side. 5Reduce heat to low, add orange zest, the juice of half an orange, and stock, and cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top. Adam and Joanne's Tips The nutrition facts provided below are estimates. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 46 / Total Fat 3.7g / Saturated Fat 0.5g / Cholesterol 0.9mg / Sodium 251.5mg / Carbohydrate 3.4g / Dietary Fiber 1.3g / Total Sugars 1.9g / Protein 0.8g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy White Chicken Chili Next Post: Easy Coconut Rice