This fennel dish is one that I usually make when we are in Italy where fennel is often very inexpensive at the local markets. Here in the States, it is often difficult to find good quality fennel at a reasonable price, but I found some big fat bulbs at Trader Joe’s recently and just had to buy them.
Fennel is delicious eaten raw as it has a fresh, subtle licorice flavor, and the texture similar to celery. In our house, we often enjoy it after a meal as it cleans your palette and is quite refreshing. When cooked, the flavor of fennel changes softens and it is very different from its raw form.
This easy recipe uses just a few ingredients to create a tasty side dish that pairs well with roasted meat or poultry. This braised fennel dish is excellent served both warm or at room temperature.
Buon Appetito!
Deborah Mele
Ingredients
- 4 Tablespoons Olive Oil
- 4 Medium To Large Fresh Fennel Bulbs
- 6 Large Garlic Cloves, Peeled
- 2 Tablespoons Tomato Paste
- 1 Cup Vegetable Broth
- Salt & Pepper To Taste
- 2 Tablespoons Lemon Juice
Instructions
- Wash the fennel bulbs, cut into quarters, and trim the core. Reserve the green frilly fronds for later.
- Heat the olive oil in a large skillet over medium heat, then add the fennel and garlic.
- Cook until golden brown, turning occasionally, about 10 minutes.
- Add the tomato paste, broth, salt, and pepper, and stir to mix.
- Cover, and cook until almost tender, about 10 minutes.
- Uncover and continue to cook over medium high heat until the liquid has thickened, about another 5 to 7 minutes.
- Stir in the lemon juice.
- Arrange the fennel on a platter, sprinkle with the chopped fennel fronds and serve.
Nutrition Information:
Yield: 4
Serving Size: 2 cups
Amount Per Serving:
Calories: 144Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 260mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g
