It seems like most people have a strong opinion on fennel.
Okay, maybe not most people. But if they’ve formed an opinion, it’s likely either the love or the hate type. I, unsurprisingly, fall on the love side of fennel. Be it shaved thin in salads, caramelized with lamb, roasted in the oven with chicken and clementines, or braised on the stovetop.
This particular recipe is from my current favorite cookbook, Vegetable Literacy. It involves slicing the fennel into thick wedges, browning them slightly with some onions and garlic, and then braising in a tomato and saffron infused sauce. The fennel comes out tender, still slightly sweet, and perfect when accompanied with some seafood.
If you’ve never given fennel a chance, I recommend starting with this recipe. Perhaps you’ll be hooked.
- 2 large fennel bulbs, stalks trimmed off and outer layers removed
- 3 tablespoons olive oil
- 1 onion, thinly sliced
- 2 teaspoons fennel seed
- Pinch of saffron threads
- ½ teaspoon fresh thyme
- 2 garlic cloves, chopped
- 3 tablespoons tomato paste
- 1½ cup vegetable or chicken stock
- 1 teaspoon kosher salt
- 1 tablespoon butter
- freshly ground black pepper
- minced fennel greens, for garnish
- Slice the fennel bulbs into 1½ inch wedges, making sure to keep part of the core attached to each piece.
- Heat olive oil in a heavy saucepan. Add onion and fennel seeds, and cook until translucent. Add saffron threads, thyme, and garlic and cook for an additional 2-3 minutes.
- Add the fennel wedges and cook until slightly golden, turning occasionally.
- Stir in tomato paste, stock, and salt. Stir well, making sure paste dissolves into stock, and fennel wedges are evenly coated. Cover and simmer until fennel is tender, about 15 minutes.
- Add butter to pan and let it melt, stirring it into the sauce, which should be thick by now.
- Top with freshly ground black pepper and some fennel greens.
Recipe just barely adapted from Vegetable Literacy.
Just found your blog and it’s fantastic! Really love the recipes and the photography! :)
writes addalittleThanks Millie! Always appreciate new followers!
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