Our move across country is coming up in just a few weeks. I think that I am pretty organized and I have packed just about everything I can at this point. We are letting the movers come in to pack up our ceramics (I have a LOT) and our artwork, but there are last minute things I need to do that I can’t do until the last few days. In the midst of this chaotic time, I am trying hard to work on new recipes and to get them scheduled on the blog to cover me during the move. The fact that I have already packed my favorite kitchen tools doesn’t help, never mind that in this crazy time before the move it is hard to get motivated to even cook anything. So, I will do my best, but if you do not see anything new on the blog for a couple of weeks, just know that I am fine, just busy!
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.
Deborah Mele 2018
Braised Garlicky Fennel
Tender braised fennel flavored with garlic.
- 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
- 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.