Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.

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  • Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.

  • Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.

  • Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Cook's Note:

Sub vegetable stock and olive oil for a vegan variety.

Nutrition Facts

278 calories; protein 4.6g; carbohydrates 30.1g; fat 12.4g; cholesterol 33.6mg; sodium 789mg. Full Nutrition
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