Braised Fennel With Chestnuts And Shallots Recipes

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BRAISED FENNEL



Braised Fennel image

An easy Braised Fennel recipe

Categories     Side     Braise     Quick & Easy     Fennel     Fall     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water

Steps:

  • Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
  • Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

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